Mediterranean Salad

1. Cook quinoa according to package directions. Drain and rinse the farro once finished cooking.
2. In a large bowl, combine the quinoa, chickpeas, tomato, bell peppers, cucumber, olives and parsley together.
3. Toss the dressing the salad. Add more salt and pepper to taste. For leftovers, store for 2-3 days in the fridge

Note: To cook farro, bring 3 cups water to a boil and add the farro. Reduce the heat to medium-low and cover. Let simmer for 25-30 minutes until farro is tender.