Print

Spring Farro Salad: A Bright, Herby Main Dish

Spring Farro Salad: A Bright, Herby Main Dish
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant grain bowl with farro, chickpeas, feta, crisp vegetables, and a zesty lemon-herb dressing. Hearty, fresh, and perfect for spring gatherings or quick lunches.

Ingredients

Uncooked farro, pearled or semi-pearled, 1 cup
Chickpeas, 1 (15-ounce) can (thoroughly rinsed and drained)
Feta cheese, 4 ounces (crumbled; use vegan feta or omit for vegan version)
Persian cucumbers or English cucumbers, 4 (thinly sliced)
Radishes, 4 (thinly sliced)
Large shallot or red onion, 1 (minced)
Fresh dill or parsley, 1/4 cup (loosely packed, chopped)
Fresh mint, 1/4 cup (loosely packed, chopped)
Olive oil, extra virgin, 3 tablespoons
Fresh lemon juice, 2 tablespoons
Dijon mustard, 1 teaspoon
Garlic, 1 clove (minced or pressed)
Fine sea salt, 1/2 teaspoon (plus more for farro water)

Instructions

Bring 2 cups salted water to a boil. Add farro, reduce heat to medium, and simmer 20-25 minutes until tender but chewy. Drain and let cool.
In a large bowl, toss chickpeas with olive oil, salt, and a pinch of pepper. Spread on a baking sheet and roast at 350°F (180°C) 15-20 minutes until crispy.
In a small bowl, whisk together lemon juice, Dijon mustard, a pinch of salt, and garlic. Gradually drizzle in olive oil while whisking.
Combine cooled farro, roasted chickpeas, cucumbers, radishes, shallot, dill, and mint in a bowl. Pour dressing over, then gently fold in feta. Adjust seasoning.
Chill 15-30 minutes before serving to allow flavors to meld.

Notes

Pearled or semi-pearled farro cooks best for this recipe.
Red onion adds a sharper flavor than shallot; swap if preferred.
Vegan feta alternatives or nutritional yeast can mimic tanginess without dairy.
Chill leftovers up to 3 days in an airtight container. Re-stir before serving.

Nutrition

Find it online: https://glazerush.com/spring-farro-salad-bright-herby-main-dish/