Name: Farro and Pine Nut Tabbouleh
Yield: Makes 4 servings
Ingredients: 1 cup farro (found at gourmet stores); 2 large heirloom tomatoes; 1 small cucumber; 1 clove garlic, finely chopped; 1/2 small red onion, cut into 1/2-inch pieces; 2 tablespoons pine nuts; 1 cup canned chickpeas, rinsed and drained; 3 tablespoons extra-virgin olive oil; Juice from 1 lemon; 3/4 cup chopped fresh parsley; 1/2 small jalapeño chile, seeded and finely chopped

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Farro and Pine Nut TabboulehKano Okado

Chef Max Mackissock of The Squeaky Bean in Denver takes a back-to-nature approach to ingredients: He uses produce straight from the garden at his restaurant or the farmers market the eatery hosts weekly. With veggies like that, who needs meat? This tasty vegan dish has plenty of protein, plus healthy carbs, thanks to whole-grain, fiber-rich farro.

Recipe notes

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