Lemony Leftover Chicken and Farro Salad

For Salad

• breast meat from 1 rotisserie chicken skinned, boned, diced into 1/2" chunks
• 1½ cups grape tomatoes halved
• ½ English cucumber sliced lengthwise and cut into thin half moons
• ½ red onion finely diced
• 1 red yellow or orange bell pepper, seeded and chopped into bite size chunks
• 1 cup farro prepared according to manufacturers instructions
• 8 ounces garbanzo beans chick peas, rinsed and drained
• ½ cup kalamata olives seeded, halved lengthwise
• 2 tablespoons capers drained
• 1 cup feta cheese drained and cubed
• ½ cup Italian parsley leaves fresh chopped
• 1 tablespoon mint leaves optional, chopped
• 1 tablespoon oregano fresh optional, chopped

For Lemon Vinaigrette

• 1 lemon zested and juiced
• 3 cloves garlic peeled and minced
• 2 T Dijon mustard
• 1 tablespoon champagne vinegar or other wine vinegar
• ½ cup olive oil
• 1 teaspoon kosher salt
• ½ teaspoon coarse ground black pepper