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Farro, Tuna and Fennel Salad with Crumbled Feta

1/2 cup farro, uncooked
1 (5-oz.) can tuna, drained
1 cup canned chickpeas, drained and rinsed
1/2 large bulb fennel, cut in half, cored and sliced very thin
2 generous handfuls baby arugula
2 tablespoon extra-virgin olive oil
2 tablespoon fresh lemon juice
Zest of 1/2 lemon
1/4 teaspoon ground cumin
1/3 cup crumbled feta cheese
Salt and pepper, to taste


1. Cook farro according to package directions. Drain well if any cooking water remains.

2. Transfer farro to a large bowl. Add tuna (flake with a fork), chickpeas, fennel, arugula, olive oil, lemon juice, lemon zest, cumin and salt. Toss well.

3. Spoon into a shallow serving bowl or small platter and sprinkle feta over the top.