Antipasti Party Farro And Chickpea Salad

• 1/2 cup emmer farro
• 1 1/2 cups water
• 1 generous cup cooked chickpeas
• 2 tablespoons Italian parsley, roughly chopped
• 4 scallions, chopped on the bias
• juice of half a lemon
• 2 tablespoons olive oil
• 1/4 cup feta cheese, crumbled (Israeli, preferred)
• salt & pepper
• 1 stalk celery, cut into 1/4 in. pieces

1. Combine farro and water in a small sauce pan and bring to a boil. Reduce heat to low and simmer for 1 hour.
2. Let cool and drain off any excess liquid.
3. In a medium bowl, combine farro, chickpeas, celery and parsley. Stir in lemon juice and olive oil. Add feta cheese. Taste it. Salt and pepper, as desired. Chill for 30 minutes or serve at room temperature.

emmer farro, water, generous, italian parsley, scallions, lemon, olive oil, feta cheese, salt, celery

Taken from food52.com/recipes/18019-antipasti-party-farro-and-chickpea-salad (may not work)