DRESSING

• 1 cup extra-virgin olive oil

• ½ cup coarsely chopped unsalted raw almonds

• 8 small cloves garlic, thinly sliced (~2 tablespoons)

• 1 teaspoon ground cumin

• 1 teaspoon salt

• ¾ teaspoon crushed red pepper

• 6 tablespoons rice vinegar

1. Place farro in a dry medium saucepan and cook over medium-high heat, shaking the pan occasionally, until very fragrant, 3-4 minutes.

2. Add water and bring to a boil over high heat. Reduce heat to medium-low, cover, and cook until tender, 20-25 minutes. Drain and rinse under cold water until cool, ~1 minute.

3. Transfer the cooled farro to a large bowl. Add cabbage, broccoli, chickpeas, feta, olives, parsley, and dill.

4. Wipe the saucepan clean. Add olive oil and heat over medium heat until shimmering.

5. Add almonds and cook, stirring often, until lightly toasted, 2-3 minutes.

6. Add garlic, cumin, salt, and crushed red pepper. Cook, stirring constantly, until fragrant, ~1 minute.

7. Immediately pour the warm oil mixture over the vegetables. Add rice vinegar and gently toss to combine.

8. Garnish with additional parsley and dill if desired.

NOTES

• Make ahead: Cover and refrigerate for up to 5 days.