Farro and Pine Nut Tabbouleh

Chef Max Mackissock of The Squeaky Bean in Denver takes a back-to-nature approach to ingredients: He uses produce straight from the garden at his restaurant or the farmers' market the eatery hosts weekly. With veggies like that, who needs meat? This tasty vegan dish has plenty of protein, plus healthy carbs, thanks to whole-grain, fiber-rich farro.

INGREDIENTS

1 cup farro (found at gourmet stores)

2 large heirloom tomatoes

1 small cucumber

1 clove garlic, finely chopped

1/2 small red onion, cut into 1/2-inch pieces

2 tablespoons pine nuts

1 cup canned chickpeas, rinsed and drained

3 tablespoons extra-virgin olive oil

Juice from 1 lemon

3/4 cup chopped fresh parsley

1/2 small jalapeño chile, seeded and finely chopped

PREPARATION

1. Heat oven to 350°.
2. Cook farro as directed on package; set aside.
3. Halve tomatoes. Scoop out and discard inner meat and seeds.
4. Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy center. Cut cucumber into 1/4-inch pieces; add to tomatoes.
5. Add garlic and onion.
6. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes. Transfer to bowl.
7. Add cooled farro, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine.
8. Season with salt and pepper and stir again.
9. Marinate at room temperature about 20 minutes before serving.