When these early Fall Texas beauties arrived in our bushel this week, it seemed pretty clear to me they would make the perfect seasonal fit for my new crunchy salad fix. And so it goes. Seriously, I could eat this crunchy goodness all day.
Early Fall Crunch Salad with apples, celery, chickpeas, farro and feta
1 can chickpeas, rinsed and drained
1 cup farro (rinsed and cooked according to package directions)
3-4 small, crisp apples, diced
1 bunch celery, chopped including leaves
1 cup roughly chopped Italian parsley
1/2 cup feta, diced small cubes
Vinaigrette of your choosing)
Cook farro according to package directions, drain and cool. Combine farro, chickpeas, apples, celery, parsley and feta and gently toss with dressing. This salad holds up quite nicely, and travels well for lunches on the go. Simple, simple, simple!