This salad has been all over the internet and I have to say it looked absolutely delicious and right up my alley. Upon closer inspection of it I realized that I would make it but with a few changes to better suit my taste. I definitely think it needs dressing but that's just me, some of you may like this a lot without any dressing and apparently that's the way Jennifer Aniston ate hers. Also she used Bulgur and I used Farro it's just a little different flavor and taste , you can also use quinoa but I prefer Farro. I would also only use 2 cups cooked Farro , the original calls for 4 cups which I guess would be better for more people. You can substitute any of the ingredients or omit. I made for my daughter and myself and she didn't want Parsley so I left it on the side so I can taste it with the parsley. I love the mint and thought it was an important flavor but you can play around with it and make it your way. I love chickpeas in my salad so this was a must but if you hate them just omit them. Obviously not an exact science so add more or less of any of the ingredients-- this is just a guideline.

We ate a lot of the salad for dinner and still had leftovers.

Ingredients:

2 cups cooked Farro -- obviously you can use Bulgur or quinoa or any grain you prefer -- follow instructions on the package of Farro -- it will probably be 1 cup uncooked farro to two cups water but check your packaging

1/2 cup finely diced red onion

1/2 cup finely chopped parsley

1/2 cup finely chopped mint

1/2 cup or more or less shelled pistachios -- I gave them a little chop but you don't have to

2 mini cucumbers -- chopped into small pieces ( see photo) 1/2 cup approximately

chickpeas - I used 1 can organic chickpeas -- rinsed and drained and I let them dry for a while

1/2 cup or more crumbled Feta -- use as much or as little as you like

Dressing Ingredients:

1 whole lemon - juiced -- I use a juicer to get every last drop

1/4 cup Olive Oil

Sprinkle of Kosher Salt -- to taste

Directions:

Prepare farro according to package directions. I made about an hour or so prior to dinner so it would be cooled down.

Finely dice up all of your herbs and ingredients that require chopping

Put dressing in a measuring cup and with a small whisk whisk it good and add a sprinkle of kosher salt once it emsulifies it is ready - a few quick whisks should do it

Place all ingredients in a large bowl and right before eating dress it and mix well -- very delicious and will be in my rotation often.