Chickpea, Beet & Cucumber Salad

Name: Chickpea, Beet & Cucumber Salad
Total time: 20 min
Yield: 6 serving
Ingredients: 1/4 cup finely chopped shallot; 3 tablespoons extra-virgin olive oil; 3 tablespoons cider vinegar; 1 medium clove garlic, grated; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 2 cups diced cooked beets (about 8 ounces); 1 (15-ounce) can no-salt-added chickpeas, rinsed; 1 1/2 cups coarsely chopped baby kale or arugula; 1 cup diced cucumber; 1 cup cooked farro; ⅓ cup chopped fresh dill

In this colorful salad, earthy beets and hearty chickpeas are tossed with crisp cucumber, tender greens and nutty farro for a vibrant mix of texture and flavor.

1/4 cup finely chopped shallot
3 tablespoons extra-virgin olive oil
3 tablespoons cider vinegar
1 medium clove garlic, grated
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups diced cooked beets (about 8 ounces)
1 (15-ounce) can no-salt-added chickpeas, rinsed
1 1/2 cups coarsely chopped baby kale or arugula
1 cup diced cucumber
1 cup cooked farro
⅓ cup chopped fresh dill