Farro Salad with Tomatoes, Green Beans, and Chickpeas with Basil Vinaigrette

• 1/4 lb. green beans, halved
• 1 1/2 c. basil leaves, plus more for garnish
• Juice of 2 lemons
• 1 Garlic clove, minced
• 1/4 c. plus 2 tbsp. extra-virgin olive oil
• kosher salt
• Black pepper
• 4 c. cooked farro, cooled
• 1/2 pt. red grape tomatoes, halved
• 1/2 pt. yellow grape tomatoes, halved
• 2 c. chickpeas
• Ricotta Salata, for serving (optional)

1. Bring a pot of salted water to boil and prepare a bowl of ice water.
2. Cook green beans until bright green; transfer with a slotted spoon to ice water.
3. Drain and set aside.
4. In a mini food processor, combine basil, lemon juice, and garlic and pulse to combine.
5. With the motor running, add olive oil in a steady stream until smooth.
6. Season generously with salt and pepper.
7. In a large bowl, combine farro, tomatoes, chickpeas, and green beans.
8. Pour over basil vinaigrette and toss gently to combine.
9. Season with salt and pepper.

green beans, basil, lemons, garlic, extravirgin olive oil, kosher salt, black pepper, red grape tomatoes, yellow grape tomatoes, chickpeas, ricotta salata

Taken from www.delish.com/cooking/recipe-ideas/recipes/a43059/best-farro-salad-recipe/ (may not work)