Summer Vegetable, Farro And Chickpea Salad

• 2 Persian cucumbers, sliced
• 1 cup Cherry tomatoes, halved
• 1/4 cup Mint, torn
• 1/4 cup Basil, torn
• 3 Scallions, thinly sliced
• 2 cups Cooked farro
• 1/4 cup Almonds, toasted and chopped
• 1 Can chickpeas, drained and rinsed
• 1 Lemon, zest and juice
• 1 teaspoon Dijon mustard
• 1 Garlic clove, smashed lightly to bruise it
• Extra virgin olive oil, to taste
• Maldon salt and pepper, to taste
• 1/2 cup Whole milk Greek yogurt

1. Make the vinaigrette: Zest and reserve the yellow gold of 1 whole lemon. Juice 1/2 lemon into a small bowl. Whisk in Dijon mustard and add in the lightly smashed garlic clove and a generous pinch of salt. Set aside for 5 minutes to allow the garlic to gently perfume the lemon juice. Remove garlic and whisk in olive oil to taste.
2. Combine the cucumbers, tomatoes, herbs, toasted almonds, farro, chickpeas and lemon zest in a large bowl, reserving a few extra herbs to top the finished salad. Dress with vinaigrette to taste, season with Maldon salt and freshly cracked pepper and toss well.
3. To serve, dollop and spread a spoonful of Greek yogurt into each serving bowl. Spoon the grain and vegetable salad on top. Shower with remaining herbs.

cucumbers, cherry tomatoes, basil, scallions, almonds, chickpeas, lemon, mustard, garlic, extra virgin olive oil, salt, milk

Taken from food52.com/recipes/77697-summer-vegetable-farro-and-chickpea-salad (may not work)