Cucumber Salad with Chickpeas, Farro, & Hazelnuts

Ingredients:

• 2 cups chopped organic cucumber
• 3/4 cup garbanzo beans (drained & rinsed)
• 1/4 cup chopped hazelnuts
• 1/2 cup cooked farro
• Juice from 1 lemon
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Pink Himalayan salt
• 2 tablespoons organic cold pressed extra virgin olive oil

Instructions:

• In a small saute pan, toast hazelnuts over low heat until they become fragrant. Set aside.
• Whisk lemon, cumin, paprika, garlic powder, and salt together. Slowly whisk in olive oil. Set dressing aside.
• Toss cucumber, garbanzo beans, farro, and hazelnuts in a small bowl. Toss the dressing with the cucumber mixture.

Recipe adapted and inspired by Cooking for Keeps