My friend Jennie, brought this over for our Crafternoon, it was so good! Just had to have the recipe!
Recipe found at My Recipes.
2 TBsp extra virgin olive oil
2 TBsp fresh lemon juice
2 TBsp green onions (chopped)
2 tsp fresh oregano (chopped)
1/4 tsp black pepper
2 1/2 cups whole-grain faro (precooked)
1 cup tomato (chopped)
1 cup cucumber (peeled and thinly sliced)
1 cup organic canned chickpeas (rinsed and drained)
1 cup fresh flat-leaf parsley (chopped)
1/2 tsp kosher salt
1 (6inch) whole wheat pita
1/8 tsp paprika
1/4 cup 2% reduced fat Greek plain yogurt
2 TBsp water
2 oz 1/3 less fat cream cheese (softened about 1/4 cup)
1.5 oz Feta cheese (crumbled, about 1/3 cup)
How to make it:
Preheat oven to 350 degrees F.
Combine the first 5 ingredients in large bowl, stirring well with a whisk.
Add cooked farro; toss gently to combine.
Combine tomato and next 4 ingredients (through salt) in a medium bowl.
Let stand 10 minutes.
Add tomato mixture to farro mixture; toss gently to combine.
Split pita into 2 rounds, cut each round into 6 wedges.
Lightly coat pita with cooking spray; sprinkle with paprika.
Arrange pita wedges on a baking sheet; bake at 350 degrees for 15 minutes or until crisp.
Combine yogurt, 2 TBsp water, cream cheese, and feta, stirring with a whisk.
Serve with faro salad and pita chips and ENJOY!