2 cups uncooked farro yields 2x cooked, prep per package instructions

---

2 (15-oz. can) garbanzo beans (chickpeas), rinsed and drained

---

1 cup chopped fresh parsley

---

1 ripe, Fresh California Avocado, seeded, peeled and quartered

---

2 cups grape tomatoes halved

---

4 oz. sliced almonds

---

4 oz. feta cheese, crumbled

---

1/2 cup red wine vinegar

---

2 Tbsp. extra-virgin olive oil

---

2 tsp. Dijon mustard

---

1/8 tsp. sea salt

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.