Description
A fresh, 20-minute spring farro salad packed with chickpeas, crisp veggies, tangy feta, and a zesty lemon-dill dressing. Perfect for lunch or as a side dish.
Ingredients
1 cup uncooked farro
1 (15-ounce) can chickpeas, drained and rinsed
1 cup halved cherry tomatoes
1 English cucumber, diced
1/2 cup thinly sliced red onion
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1/2 cup crumbled feta cheese
1 lemon, juiced (about 3 tablespoons)
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Salt and pepper, to taste
Instructions
Rinse farro under cold water and cook in boiling salted water for 15 minutes, then drain and let cool.
In a large bowl, combine cooled farro, chickpeas, cherry tomatoes, cucumber, red onion, dill, parsley, and garlic.
In a small bowl, whisk together lemon juice, olive oil, and salt/pepper to form the dressing.
Pour dressing over salad and toss to coat. Gently fold in crumbled feta before serving.
Notes
Substitute farro with quinoa or barley if needed.
Add avocado slices for creaminess.
Chill in the refrigerator for up to 3 days.
Vegetarian version: omit feta or use vegan cheese.
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 4g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 13g