Farro And Pine Nut Tabbouleh

• 1 cup farro (found at gourmet stores)
• 2 large heirloom tomatoes
• 1 small cucumber
• 1 clove garlic, finely chopped
• 1/2 small red onion, cut into 1/2-inch pieces
• 2 tablespoons pine nuts
• 1 cup canned chickpeas, rinsed and drained
• 3 tablespoons extra-virgin olive oil
• Juice from 1 lemon
• 3/4 cup chopped fresh parsley
• 1/2 small jalapeno chile, seeded and finely chopped

1. Heat oven to 350u0b0F. Cook farro as directed on package; set aside. Halve tomatoes. Scoop out and discard inner meat and seeds. Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy center. Cut cucumber into 1/4-inch pieces; add to tomatoes. Add garlic and onion. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes. Transfer to bowl. Add cooled farro, chickpeas, oil, lemon juice, parsley and jalapeno; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving.

tomatoes, cucumber, clove garlic, red onion, nuts, chickpeas, extravirgin olive oil, lemon, parsley, jalapeno chile

Taken from www.epicurious.com/recipes/food/views/farro-and-pine-nut-tabbouleh-360329 (may not work)