1 cup farro
1 (15-ounce) can chickpeas
1 teaspoon kosher salt, plus more for seasoning
1 pound small zucchini and/or summer squash, ends trimmed
7 tablespoons olive oil, plus more as needed
1 garlic clove, minced
2 tablespoons balsamic vinegar
1 cup of your favorite soft, fragrant herb, like basil, mint, tarragon, or a combination, roughly torn or cut
Black pepper
2 cups arugula
1 tablespoon lemon juice
Parmesan, for shaving
Rinse and drain the farro and chickpeas. Add both to a medium pot with 1 teaspoon of salt and add water to cover by 2 inches. Bring to a boil, skim foam from the top, then reduce heat to a simmer and cook until farro is tender, about 25 minutes.
Meanwhile, divide your squash haul in half. With one group, cut lengthwise into 1/4-inch thick planks. Reserve the other 1/2 pound for later.
In a large heavy skillet over medium-high heat, heat 2 tablespoons of the olive oil. When hot, add the zucchini planks in a single layer and leave undisturbed until golden-brown all over, about 3 minutes. Flip with a fork or pair of tongs, then cook until tender, about 2 more minutes. (You may need to work in batches, adding more oil if necessary.)
Transfer browned zucchini to a shallow dish and, if desired, cut the planks into 2-inch pieces. In a small bowl, whisk together the remaining olive oil, garlic, vinegar, and half the herbs. Season with salt and pepper. Pour about half the dressing over the zucchini and let marinate while you finish making the salad. Set remaining dressing aside.
Use a vegetable peeler to shave the rest of the zucchini into ribbons (here’s the easiest way: lay the zucchini on a cutting board, then drag the peeler across it). If your farro is far from done, you can preserve the zucchini strands by soaking them in cold salt water. Drain and pat dry before using.
Drain the farro and chickpeas and transfer to a large mixing bowl. Toss with the reserved dressing and season with salt and pepper. Add arugula, zucchini ribbons, marinated zucchini, lemon juice and Parmesan shavings. Gently toss to combine, adding remaining zucchini marinade to taste, and season again if necessary. Transfer to a serving bowl or platter and top with the remaining herbs.
Fat: 19 grams
Calories: 377
Saturated Fat: 3 grams
Unsaturated Fat: 15 grams
Sodium: 496 milligrams
Sugar: 7 grams
Fiber: 9 grams
Carbohydrate: 44 grams
Protein: 12 grams