- 2 tablespoons raw unsalted pecans
- 1 cup cooked farro (or substitute cooked white or brown rice or barley), cooled
- 1/3 cup cooked chickpeas, preferably homemade, rinsed and drained
- ½ cup lightly packed baby arugula leaves, coarsely chopped
- ¼ cup canned diced tomatoes and their juice
- 2 tablespoons unsweetened dried cherries
- 1 shallot lobe, finely chopped
- 6 large mint leaves, chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- Kosher or sea salt
- Freshly ground black pepper
- 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. Immediately transfer them to a plate to cool.
- In a medium bowl, combine the farro, chickpeas, arugula, tomatoes, cherries, pecans, shallot, and mint; toss to combine. Add the olive oil and red wine vinegar, toss, add salt and pepper to taste, and eat.