Chickpea Beet Cucumber Salad
Ingredients
- ¼ cup finely chopped shallot
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons cider vinegar
- 1 medium clove garlic , grated
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 cups diced cooked beets
- 1 (15-ounce) can no-salt-added chickpeas, rinsed
- 1½ cups coarsely chopped baby kale or arugula
- 1 cup diced cucumber
- ¾ cup cooked farro
- ⅓ cup chopped fresh dill
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