Summer Vegetable Farro and Chickpea Salad

Ingredients

• 2 Persian cucumbers, sliced
• 1 cup Cherry tomatoes, halved
• 1/4 cup Mint, torn
• 1/4 cup Basil, torn
• 3 Scallions, thinly sliced
• 2 cups Cooked farro
• 1/4 cup Almonds, toasted and chopped
• 1 Can chickpeas, drained and rinsed
• 1 Lemon, zest and juice
• 1 teaspoon Dijon mustard
• 1 Garlic clove, smashed lightly to bruise it
• Extra virgin olive oil, to taste
• Maldon salt and pepper, to taste
• 1/2 cup Whole milk Greek yogurt

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