Asparagus Farro Feta Salad

• 8 ounces, weight Asparagus, Cut Into 1-inch Pieces
• 2 cups Farro, Cooked And Cooled
• 2 Tablespoons Roasted Sunflower Seeds
• 1 can (15 1/2 Oz. Size) Chickpeas, Drained And Rinsed
• 2 ounces, weight Feta Cheese, Crumbled
• FOR THE DRESSING:
• 1/4 Medium Red Onion, Finely Minced
• 1 clove Garlic, Finely Minced
• 2 teaspoons Sugar
• 1 Tablespoon Fresh Dill, Chopped
• 4 Tablespoons Avocado Oil
• 2 Tablespoons Apple Cider Vinegar
• Salt And Pepper, to taste

1. Cook asparagus in boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
2. Cook farro according to package directions and let cool.
3. Toss asparagus, farro, sunflower seeds, chickpeas, feta, and dressing in a large bowl. Garnish with extra, feta, dill, and sunflower seeds if desired.
4. For the dressing:
5. In a small jar with a tight-fitting lid, place dressing ingredients. Shake until well-blened. Season with salt and pepper to taste.

sunflower seeds, chickpeas, cheese, dressing, ubc, clove garlic, sugar, fresh dill, avocado oil, apple cider vinegar, salt

Taken from tastykitchen.com/recipes/salads/asparagus-farro-feta-salad/ (may not work)