Mediterranean Rainbow Farro Salad with Preserved Lemon Vinaigrette

Ingredients

• 1 cup cooked farro (substitute with brown rice for gluten-free) farro

  1 cup cooked farro (substitute with brown rice for gluten-free)
• 1 cup canned or cooked chickpeas, drained and rinsed chickpeas

  1 cup canned or cooked chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved cherry tomatoes

  1 cup cherry tomatoes, halved
• 1 cup cucumber, diced cucumber

  1 cup cucumber, diced
• 1/2 cup roasted red peppers, chopped roasted red peppers

  1/2 cup roasted red peppers, chopped
• 1/3 cup kalamata olives, pitted and sliced kalamata olives

  1/3 cup kalamata olives, pitted and sliced
• 1/4 cup red onion, finely diced red onion

  1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped parsley

  1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped mint

  2 tablespoons fresh mint, chopped
• 2 tablespoons extra virgin olive oil extra-virgin olive oil

  2 tablespoons extra virgin olive oil
• 1 tablespoon preserved lemon, finely minced (or zest of 1 lemon) preserved lemon

  1 tablespoon preserved lemon, finely minced (or zest of 1 lemon)
• 1 tablespoon fresh lemon juice lemon juice

  1 tablespoon fresh lemon juice
• 1 garlic clove, minced garlic

  1 garlic clove, minced
• 1 teaspoon dried oregano dried oregano

  1 teaspoon dried oregano
• Sea salt and black pepper to taste black pepper

  Sea salt and black pepper to taste
• Optional: 2 tablespoons toasted pumpkin seeds or sunflower seeds sunflower seeds

  Optional: 2 tablespoons toasted pumpkin seeds or sunflower seeds