California Avocado Power Bowl

Serves: 4

Ingredients

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.