Mediterranean Chickpea and Farro Salad
Chewy farro, tender chickpeas, and crisp vegetables tossed with tangy feta and a bright lemon-oregano vinaigrette.
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Servings: 6
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $3.46/serving
Dietary
- Vegetarian
- Pescatarian
- Nut-Free
- Egg-Free
- Low-Sugar
- Low-Cholesterol
- High-Fiber
Tags
- healthy
- fresh
- crowd-pleaser
- tangy
- quick
Ingredients
- 1.5 cup farro (quick-cooking)
- 3 cup water
- 1 can canned chickpeas (15 oz can, rinsed and drained)
- 1 English cucumber (diced)
- 1 pint cherry tomatoes (halved)
- 0.5 cup kalamata olives (pitted and sliced)
- 6 ounce feta cheese (crumbled)
- 0.5 cup fresh parsley (chopped)
- 0.25 cup olive oil (extra virgin)
- 3 tablespoon lemon juice (fresh)
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper (ground)
Instructions
- Combine 1 1/2 cups farro and 3 cups water in a medium saucepan over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes until tender. Drain any remaining water and allow farro to cool for 5 minutes.
- In a small bowl or jar, whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the dressing.
- In a large mixing bowl, combine the cooled farro, 1 can rinsed chickpeas, 1 diced cucumber, 1 pint halved cherry tomatoes, 1/2 cup sliced kalamata olives, 6 ounces crumbled feta cheese, and 1/2 cup chopped parsley.
- Pour the dressing over the salad and toss thoroughly until all ingredients are evenly coated. Portion into lunch containers and refrigerate.
Notes
Farro holds its texture without becoming soggy, making this ideal for packing up to 4 days ahead.
Nutrition (per serving)
- Calories: 463
- Protein: 16.5 g
- Carbohydrates: 59.3 g
- Fat: 20.5 g
- Fiber: 9.7 g
- Sodium: 1317 mg
- Saturated Fat: 5 g
- Sugar: 4.8 g
- Cholesterol: 18 mg