3 cups cooked farro (1 cup uncooked)*
2 tablespoons fresh lemon juice
½ teaspoon grated lemon zest
¼ teaspoon dried chili flakes
¼ teaspoon salt
3 tablespoons extra virgin olive oil
2 small garlic cloves, peeled, crushed and minced
½ (15-ounce) can organic Fava beans or other cooked beans, drained and rinsed
1 small tomato, cut in ½-inch dice (about 3 ounces)
1 Persian cucumber or ½ regular cucumber, peeled, seeded and cut in ½-inch dice (about 2 ounces)
¼ cup sun dried tomatoes, coarsely chopped
2 ounces kale, stemmed, with leaves coarsely chopped or ripped apart
1 scallion, green part only, finely chopped
2 tablespoons fresh mint leaves, finely chopped
½ cup vegan feta plus more for garnish*
Make the vinaigrette: In a small bowl or measuring cup, combine lemon juice, lemon zest, dried chili flakes, and salt in a small bowl and let macerate for 10 minutes. Whisk in the oil and add the garlic.
Let the dressing sit for at least 30 minutes before adding to the salad.
Meanwhile place your cooked farro in a large salad bowl. Add beans, tomato, cucumber, sun dried tomatoes, and kale, then dress with vinaigrette. Toss well to distribute.
Taste and add more salt, dried chili flakes or lemon juice if needed. Garnish with mint leaves, scallions and vegan feta.
Serve immediately or at room temperature.
Advance preparation: This dressing will keep well in the refrigerator for 1-2 days without garlic. The farro can be cooked up to 2 days ahead. The prepared salad will keep for a day in the refrigerator.
To cook farro: cook 1 cup dried farro in 2 cups vegetable broth until tender, about 25 to 30 minutes. Drain well. Let cool at room temperature.