I was raised on tuna salad made with mayonnaise, sour cream, and lemon juice. It was one of my mom's go-to dishes, often served as a last-minute meal staple.
Using the classic Portuguese combo of tuna and chickpeas as a starting point, this version is a complete turnaround from that tradition. Farro, a whole grain similar to wheat berries, brings pleasantly nutty flavor, fiber, and plenty of nutrients. It's one of the most accessible of the ancient grains, especially in pearled form. The result is fresh and light, and it doesn't need an accompaniment of bread or crackers.
This salad is best when made at least 2 hours before serving, so its flavors can meld.