Farro Salad with Creamy Feta

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped green onions
• 2 teaspoons chopped fresh oregano
• 1/4 teaspoon black pepper
• 2 1/2 cups precooked whole-grain farro
• 1 cup chopped tomato
• 1 cup cucumber, peeled and thinly sliced
• 1 cup organic canned chickpeas, rinsed and drained
• 1 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon kosher salt
• 1 (6-inch) whole-wheat pita
• Cooking spray
• 1/8 teaspoon paprika
• 1/4 cup 2% reduced-fat Greek yogurt
• 2 tablespoons water
• 2 ounces 1/3-less-fat cream cheese, softened (about 1/4 cup)
• 1.5 ounces feta cheese, crumbled (about 1/3 cup)

Preheat oven to 350°.

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add 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° for 15 minutes or until crisp.

Combine yogurt, 2 tablespoons water, cream cheese, and feta, stirring with a whisk. Serve with farro salad and pita chips.

Serves 4 (1 1/4 c. salad, 2 T. yogurt, 3 pita chips); 377 calories.

VERDICT:  A winner!  Tastes good, not hard, uses at-hand ingredients, good for you.  We used oregano from our garden, tomatoes from Katrina's, and cucumber and parsley from the farmer's market.  The creamy feta is essential; we skipped the pita crisps and didn't miss them.  Keep.