Mediterranean Farro Salad with Chickpeas

Name: Mediterranean Farro Salad with Chickpeas
Cuisine: Mediterranean
Ingredients: 1 cup farro; 1/2 hothouse cucumbers, unpeeled, halved, seeded, and 1/2-inch diced; 1 (15-ounce) can organic chickpeas, drained; 1 cup grape tomatoes, halved; 3 scallions, green and white parts, thinly sliced; 1/2 cup chopped parsley (if you like parsley, use the entire bunch); 1/4 cup chopped fresh mint leaves (or more); 3 tablespoons olive oil; Juice of one lemon (about 4 tablespoons); 6 ounces feta, 1/2-inch diced-not crumbled (optional); 1/2 cup chopped pistachios; Pitted Kalamata olives, drained

Inspired by Ina Garten’s Farro Tabbouleh with Feta

Print Recipe

Mediterranean Farro Salad with Chickpeas

This is a delicious, nutritious, and hearty salad that lasts for days in the fridge.

Ingredients

1 cup farro

1/2 hothouse cucumbers, unpeeled, halved, seeded, and 1/2-inch diced

1 (15-ounce) can organic chickpeas, drained

1 cup grape tomatoes, halved

3 scallions, green and white parts, thinly sliced

1/2 cup chopped parsley (if you like parsley, use the entire bunch)

1/4 cup chopped fresh mint leaves (or more)

3 tablespoons olive oil

Juice of one lemon (about 4 tablespoons)

6 ounces feta, 1/2-inch diced-not crumbled (optional)

1/2 cup chopped pistachios

Pitted Kalamata olives, drained

Instructions

1

Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender; Drain. (I highly recommend cooking farro the way it is prepared in Charlie Bird’s Farro Salad - see recipe)

2

Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a large bowl.

3

Drain the farro and allow to cool for a few minutes.

4

Add the warm farro to the vegetables and herbs and add olive oil, lemon juice, salt and pepper. Stir to combine.

5

Gently stir in the feta and olives.

Chicken Piccata (ATK) Mediterranean Orzo Salad

Mediterranean Farro Salad with Chickpeas

Inspired by Ina Garten’s Farro Tabbouleh with Feta