1 cup farro, uncooked

2 cups vegetable stock or water

1/4 cup sliced almonds

2 cups broccoli florets (about 1 head)

2 tablespoons olive oil

2 garlic cloves, thinly sliced

3 scallions, sliced on the diagonal

1 (15-ounce) can chickpeas, drained and rinsed

1/2 cucumber, diced

1/4 cup Parmesan cheese

2 tablespoons fresh parsley, chopped

Salt and pepper, to taste

3/4 cup extra-virgin olive oil

1/4 cup balsamic vinegar

Salt and freshly ground pepper, to taste (for vinaigrette)

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Cook farro: Bring stock or water to a boil, add farro, and simmer until tender, 25–30 minutes. Drain excess liquid and let cool slightly.
Toast almonds in a dry skillet over medium heat until golden and fragrant. Set aside.
In the same skillet, heat olive oil and sauté garlic slices until golden, then remove to cool.
Steam or blanch broccoli for 2–3 minutes until bright green and slightly tender. Rinse under cold water.
In a large bowl, combine farro, broccoli, scallions, chickpeas, cucumber, Parmesan, parsley, almonds, and crispy garlic.
Whisk together olive oil, balsamic vinegar, salt, and pepper to make the vinaigrette.
Pour vinaigrette over salad and toss well. Adjust seasoning with extra salt and pepper as needed.
Let rest 10–15 minutes before serving for flavors to blend.

Use frozen broccoli if needed, but cook lightly so it doesn’t get too soft.

Replace Parmesan with plant-based cheese or omit for a vegan version.

Swap farro with quinoa, bulgur, or barley for variety.

Keep cucumbers separate if preparing ahead to avoid sogginess.

Best enjoyed chilled or at room temperature; no reheating required.