Spring Farro Salad

Bahan-bahan (4 porsi)

• 1 cup uncooked farro
• 1 (15-ounce) can chickpeas, rinsed and drained
• 4 ounces crumbled feta cheese
• 4 Persian cucumbers, thinly sliced
• 4 radishes, thinly sliced
• 1 large shallot, minced
• 1/4 cup loosely-packed chopped fresh dill
• 1/4 cup loosely-packed chopped fresh mint
• 3 tablespoons olive oil
• 2 tablespoons freshly-squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced or pressed
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly-ground black pepper