Farro Salad with Chickpeas, Sweet Potato and Apple

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• Prep Time:5 minutes
• Cook Time:10 minutes
• Total Time:15 minutes
• Servings:1-2
• Ingredients
• 1 cup farro
• 1 cup peeled, cubed sweet potatoes or butternut squash
• 1 cup arugula
• 1/2 large apple, chopped
• 1/2 cup chickpeas
• 2-3 tablespoon olive oil (optional)
• 1/2 lemon
• 1 teaspoon cumin, cayenne, paprika, or taco seasoning (optional)
• Salt and pepper, to taste
• Cook farro following instructions on package. When cooked, set aside 1/3 of cooked farro and store in the fridge for the other dishes.
  While farro is cooking, lightly coat squash with 1 tablespoon of oil and spice of choice (cumin, cayenne, taco seasoning, or none) and place in the microwave for 4-6 minutes until squash is tender.
  Chop 1/2 apple into bite sized pieces.
  Drain and rinse canned chickpeas 
  Place cooked farro in a bowl. Add squash, apple, arugula, chickpeas, 2 tablespoons olive oil, juice of 1/2 lemon, and seasonings if desired.
  Toss until all ingredients are mixed and evenly coated with oil and lemon juice, and salt and pepper, to taste.​​

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