Greek Farro Salad
This salad is refreshing, satiating and so perfect for the early onset of spring! It makes for a great pack ahead lunch, a wholesome side to your dinner or a crowd pleasing item for your next gathering! With the addition of chickpea and farro it is packed with protein, fiber, texture and not to forget oodles of flavor!
Servings: 2 servings
- For the salad
- 1 can of chickpea also known as garbanzo beans
- 1.5 cup grape/ cherry tomatoes cut into quarters or 3 regular tomatoes roma tomatoes cut into cubes.
- 1 cucumber roughly peeled and cut into cubes
- 1/2 cup farro
- 1/4 cup feta cheese crumbled
- 1/2 fresh parley coarsely chopped
- Handful bunch fresh mint coarsely chopped
- For the dressing
- 1/4 cup extra virgin olive oil evoo
- 1/8 cup white wine vinegar
- Juice of 1 lemon
- 1 clove of garlic finely minced or grated
- 1/2 tsp dried oregano
- 1/4 tsp red chili flakes
- 1/2 teaspoon freshly ground black pepper
- Salt to taste
Cook the farro as per the instructions on the packet.
Drain and rinse the chickpeas.
While the farro is cooking, in a small mason jar or bowl, mix all the ingredients for the dressings- evoo, vinegar, lemon juice, garlic, dried oregano, red chili flakes, salt and pepper. Give it a couple of good shakes, to mix the oil and vinegar.
Place the cooked farro in a large salad bowl. Add the chickpeas, veggies, parsley and mint.
Pour in the dressing and toss well together.
Top with feta cheese and a dash of ground black pepper.
This is a recipe you can have so much fun with! Tweak it up with veggies and greens of your choice- cucumbers, tomatoes, olives, bell peppers, red onions, spinach, arugula, artichokes- the possibilities are infinite!
Substitutions: In case you have any difficulties finding farro at your local grocery store, you can substitute it for any other whole grain like barley or quinoa.
Sodium: 281mg | Sugar: 4g | Calories: 397kcal | Fat: 22g | Protein: 11g | Carbohydrates: 38g