This side salad held up really well – we had it as a dinner side again a few days after originally trying it.
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped green onions
2 teaspoons chopped fresh oregano
1/4 teaspoon black pepper
2 1/2 cups precooked whole-grain farro
1 cup chopped tomato
1 cup cucumber, peeled and thinly sliced
1 cup organic canned chickpeas, rinsed and drained
1 cup chopped fresh flat-leaf parsley
1/2 teaspoon kosher salt
1 (6-inch) whole-wheat pita
1/8 teaspoon paprika
1/4 cup 2% reduced-fat Greek yogurt
2 tablespoons water
2 ounces 1/3-less-fat cream cheese, softened (about 1/4 cup)
1.5 ounces feta cheese, crumbled (about 1/3 cup)
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add farro; toss gently to combine.
Combine tomato and next 4 ingredients (through salt) in a medium bowl. Let stand 10 minutes. Add tomato mixture to farro mixture; toss gently to combine.
Split pita into 2 rounds; cut each round into 6 wedges. Lightly coat pita with cooking spray; sprinkle with paprika. Arrange pita wedges on a baking sheet; bake at 350° for 15 minutes or until crisp.
Combine yogurt, 2 tablespoons water, cream cheese, and feta, stirring with a whisk. Serve with farro salad and pita chips.