½ cup farro
1 ﬁve-ounce can tuna, drained
1 cup cooked chickpeas
½ large bulb fennel, cut in half, cored, and sliced very thin
2 generous handfuls baby arugula
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
Zest of ½ lemon
¼ teaspoon ground cumin
½ teaspoon kosher salt
⅓ cup crumbled feta cheese
- Cook the farro according to package directions. Drain well if any cooking water remains. Transfer the farro to a large bowl.
- Add the tuna, ﬂaking it with a fork, chickpeas, fennel, arugula, olive oil, lemon juice, lemon zest, cumin, and salt. Toss well.
- Spoon into a shallow serving bowl or small platter and sprinkle the feta over the top.
Recipe and photo courtesy of the National Fisheries Institute.