Spring Farro Salad with Chickpeas, Feta, and Herbs
A vibrant spring salad featuring chewy farro, crisp cucumbers and radishes, herby brightness, and a zesty lemon-herb vinaigrette. Perfect as a hearty lunch or a colorful side dish.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 4 servings 1x
- Category: Recipes
- Method: Roasting, Tossing
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
1 cup uncooked farro
1 (15-ounce) can chickpeas (rinsed and drained)
4 ounces crumbled feta cheese
4 persian cucumbers (thinly sliced)
4 radishes (sliced)
1 large shallot (soaked and minced)
14 cup loosely-packed fresh dill (chopped)
14 cup loosely-packed fresh mint (chopped)
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon salt
12 teaspoon ground black pepper
1 tablespoon non-alcoholic apple cider vinegar (substitute for red vinegar)
Instructions
Cook farro according to package instructions until al dente
Rinse and drain farro to halt cooking and refrigerate to cool
Toss chickpeas with salt and olive oil; roast at 375°F for 15 minutes until crisp
In a large bowl, combine cooled farro, roasted chickpeas, sliced cucumbers, radishes, and shallot
Whisk dressing ingredients (olive oil, lemon juice, vinegar, salt, pepper) and pour over salad
Adjust seasoning, then let salad sit at room temperature for 30 minutes to meld flavors
Gently fold in crumbled feta and chopped mint just before serving
Notes
For dairy-free option, use 4 ounces firm tofu crumbled and marinated in lemon juice
Use English cucumbers if persian varieties are unavailable
Chill salad before serving for better flavor depth
Mix vinegar in dressing with other ingredients to avoid overpowering flavor
Nutrition
- Serving Size: 4 salads
- Calories: 200
- Sugar: 1g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Find it online: https://slicesync.com/spring-farro-salad-chickpeas-feta-herbs/