Farro-Chicken Salad With Chick Peas, Feta, And Sun-Dried Tomatoes

• Salad
• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 can chick peas, drained and rinsed
• 2 cloves garlic, minced
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander
• 1/8 teaspoon paprika
• 1/4 teaspoon salt
• 1/2 pound farro, cooked
• 8 sun-dried tomatoes, drained and chopped
• 6 green olives, chopped
• 6 ounces feta, crumbled
• 3/4 cup parsley, roughly chopped
• Dressing
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 tablespoon honey
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1/2 teaspoon salt

1. Preheat oven to 350u0b0F. Season chicken with salt and pepper. Bake until cooked through, 25-30 minutes. Cool and chop into 1-inch pieces. In a skillet over medium-high heat, heat oil. Add chickpeas, garlic, cumin, coriander, paprika, and salt; sautee until lightly browned, about 10 minutes. Set aside to cool. In a large bowl, combine chicken, chickpeas, farro, sundried tomatoes, olives, feta, and parsley. In a small bowl, whisk all dressing ingredients together. Toss with salad to combine.

salad, chicken breasts, olive oil, chick peas, garlic, cumin, coriander, paprika, salt, tomatoes, green olives, feta, parsley, dressing, olive oil, red wine vinegar, honey, lemon juice, lemon, salt

Taken from food52.com/recipes/33518-farro-chicken-salad-with-chick-peas-feta-and-sun-dried-tomatoes (may not work)