Farro and Ceci Salad
Farro (fah-row) is an ancient wheat grain that is in the spelt family. Well, the family is complicated. According to Wikipedia, "Einkorn (Triticum monococcum), emmer (Triticum dicoccum), and spelt (Triticum spelta) are called farro in Italy, sometimes (but not always) distinguished as farro medio, farro grande, and farro piccolo, respectively."
Ceci, (chee-chee), is equally confusing. Although they're called Ceci beans in Italy, they are commonly know as garbanzo beans, and on the East Coast where I grew up, they're called chickpeas. Whatever you call them, we can all agree that they are an amazing food. Besides the buttery, nutty flavor, and satisfying bite, they are packed with nutritional benefits. Read about that here on The World's Healthiest Foods. According to this website, "Unlike canned vegetables, which have lost much of their nutritional value, canning does less damage to many of the key nutrients found in garbanzo beans." So, woohoo! No soaking overnight and cooking. Canned it is!Read More