Ingredients:

Yield: Serves 6   Prep Time: 20 mins

3 Cups Cooked Farro (See Notes Above)
1 Red Bell Pepper, Cored, Seeded & Diced
1 Yellow Bell Peppers, Cored, Seeded & Diced
1 Medium Cucumber, Peeled & Diced
1 Medium Zucchini, Ends Trimmed & Diced
1 Medium Red Onion, Peeled & Diced
1 1/2 Cups Diced Ripe Tomatoes
1 Cup Finely Sliced Radicchio
1 Cup Chopped Arugula
1/2 Cup Torn Fresh Parsley Leaves
1/3 Cup Torn Fresh Basil Leaves
1 Can Chickpeas, Drained & Rinsed
3 Tablespoons Salted Capers, Well Rinsed & Chopped
Dressing:
Juice of 1 1/2 Lemons
1/3+ Cup Extra Virgin Olive Oil
Salt & Pepper

Directions:

Toss the vegetables, grains, and beans in a large bowl.
Whisk together the dressing ingredients then pour over the salad and toss well.
Taste salad, then adjust dressing ingredients as needed.
Serve immediately, or store in the refrigerator until needed.