Garden Party Farro Bowl

It's been a minute since I posted a new recipe here, and this one felt like the right way back in — bright, hearty, and made for warm-weather gatherings. Think of it as a salad that can actually hold its own as a meal.

Ingredients

• 1 cup farro, cooked

• 1 cup chickpeas, drained and rinsed

• 1 cup edamame, shelled

• 2 cups arugula

• 1/4 cup red onion, thinly sliced

• 1/4 cup dried cranberries

• 1/4 cup toasted pistachios, chopped

• 1/2 cup Follow Your Heart dairy-free feta, crumbled

Lemon Dijon Dressing

• Juice of 1 lemon

• 1 tbsp Dijon mustard

• 3 tbsp olive oil

• Salt and pepper to taste

Instructions

1. Whisk together lemon juice, Dijon, olive oil, salt, and pepper until emulsified.

2. In a large bowl, combine cooked farro, chickpeas, edamame, arugula, and red onion.

3. Pour dressing over the bowl and toss to coat.

4. Top with dried cranberries, toasted pistachios, and dairy-free feta.

5. Serve chilled or at room temperature.

This one's a garden party in a bowl — pack it for a picnic or serve it as a side at your next backyard hang. Save this one for later and let me know if you make it!