Description
This Greek farro salad is fresh, hearty, and packed with Mediterranean flavors from crisp vegetables, chickpeas, feta, and a zesty lemon dressing. Perfect as a healthy lunch, side dish, or light dinner.
Ingredients
- 4 tablespoons extra virgin olive oil
- 4 tablespoons lemon juice (plus more to taste)
- 1 teaspoon lemon zest
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1½ teaspoon dried oregano
- ¾ teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- ½ cup pearled farro (uncooked – or 1½ cups cooked)
- 1 can chickpeas (15 oz / 400 g – or 1½ cups cooked chickpeas)
- 2 cups cherry tomatoes (halved)
- 1 cup cucumber (diced)
- ½ cup green bell pepper (diced)
- ⅓ cup olives (pitted and halved if large)
- ⅓ cup walnuts (chopped)
- 1 cup feta cheese (crumbled)
Instructions
- Bring a medium pot of lightly salted water to a boil. Add the pearled farro and cook according to package directions until tender, about 20 to 25 minutes. Drain well and let cool for 10 minutes.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, oregano, salt, and black pepper until smooth.
- Add the drained and rinsed chickpeas to the dressing and toss gently to coat. Let marinate while preparing the vegetables.
- Dice the cucumber and green bell pepper, halve the cherry tomatoes, and chop the walnuts.
- In a large mixing bowl, combine the cooked farro, vegetables, olives, walnuts, feta cheese, and marinated chickpeas with the dressing.
- Toss gently until evenly combined. Taste and adjust lemon juice or salt if needed before serving.
Notes
- This salad can be served chilled or at room temperature.
- Swap walnuts for almonds or sunflower seeds if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian protein boost, add grilled tofu or extra chickpeas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boil
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 25 mg
