Farro Salad with Chickpeas, Cherries, and Pecans

• 2 tablespoons raw unsalted pecans
• 1 cup cooked farro (see Notes) (or substitute cooked white or brown rice or barley), cooled
• 1/3 cup cooked chickpeas, preferably homemade, rinsed and drained
• 1/2 cup lightly packed baby arugula leaves, coarsely chopped
• 1/4 cup canned diced tomatoes and their juice
• 2 tablespoons unsweetened dried cherries
• 1 shallot lobe, finely chopped
• 6 large mint leaves, chopped
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• Kosher or sea salt
• Freshly ground black pepper

1. Toast the pecans in a small, dry skillet over medium-high heat, shaking the pan frequently, until they start to turn dark brown and smell very fragrant, 2 to 3 minutes.
2. Immediately transfer them to a plate to cool.
3. In a medium bowl, combine the farro, chickpeas, arugula, tomatoes, cherries, pecans, shallot, and mint; toss to combine.
4. Add the olive oil and red wine vinegar, toss, add salt and pepper to taste, and eat.

pecans, notes, chickpeas, arugula, tomatoes, cherries, shallot, mint, extra virgin olive oil, red wine vinegar, kosher, freshly ground black pepper

Taken from www.cookstr.com/recipes/farro-salad-with-chickpeas-cherries-and-pecans (may not work)