Farro Salad with Chickpeas, Cherries, and Pecans

1. 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. 2

   Immediately transfer them to a plate to cool.

3. 3

   In a medium bowl, combine the farro, chickpeas, arugula, tomatoes, cherries, pecans, shallot, and mint; toss to combine.

4. 4

   Add the olive oil and red wine vinegar, toss, add salt and pepper to taste, and eat.

* Per serving · 4 servings · Values may vary.

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