INGREDIENTS
1/4 lb. green beans, halved
1 1/2 c. fresh basil leaves, plus more for garnish
Juice of 2 lemons
1 Garlic clove, minced
1/4 c. plus 2 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
4 c. cooked farro, cooled
1/2 pt. red grape tomatoes, halved
1/2 pt. yellow grape tomatoes, halved
2 c. chickpeas
Ricotta Salata, for serving (optional)
DIRECTIONS
- Bring a pot of salted water to boil and prepare a bowl of ice water. Cook green beans until bright green; transfer with a slotted spoon to ice water. Drain and set aside.
- In a mini food processor, combine basil, lemon juice, and garlic and pulse to combine. With the motor running, add olive oil in a steady stream until smooth, then season generously with salt and pepper.
- In a large bowl, combine farro, tomatoes, chickpeas, and green beans, then pour over basil vinaigrette and toss gently to combine. Season with salt and pepper.
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CL::JG
