Improvised farro and chickpea salad with carrots, ginger and walnuts 3 cups farro* 6 cups water 1 cube

e mushroom stock (or vegetable bouillon stock) 1/2 cup toasted walnuts 1 can chickpeas half a bag of baby carrots sliced thinly olive oil vinegar salt 1 inch piece of ginger diced very finely Add farro and bouillon cube to water, bring to boil and then simmer 20-30 minutes. Remove from heat. Stir in ginger, chickpeas and walnuts. Add oil, vinegar and salt to taste, stir. *Farro is an ancient Roman grain. You can find it at the more upscale grocery stores.You can probably substitute barley.