Farro and Pine Nut Tabbouleh
['1 cup farro (found at gourmet stores)', '2 large heirloom tomatoes', '1 small cucumber', '1 clove garlic, finely chopped', '1/2 small red onion, cut into 1/2-inch pieces', '2 tablespoons pine nuts', '1 cup canned chickpeas, rinsed and drained', '3 tablespoons extra-virgin olive oil', 'Juice from 1 lemon', '3/4 cup chopped fresh parsley', '1/2 small jalapeño chile', 'seeded and finely chopped']
Heat oven to 350°F. Cook farro as directed on package; set aside. Halve tomatoes. Scoop out and discard inner meat and seeds. Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy center. Cut cucumber into ¼-inch pieces; add to tomatoes. Add garlic and onion. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes. Transfer to bowl. Add cooled farro, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving.
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