Greek Farro and Chickpea Salad with Herbed Yogurt
Total Time
25 minutes
Prep Time
10 mins
Cook Time
15 mins
Rating
4.7 out of 5 stars
(7)
Ingredients
4 servings
- 1 cup farro, rinsed
- 1 tablespoon olive oil
- 2 garlic cloves, pressed or minced
- ½ teaspoon fine-grain sea salt
- 1 ¼ cups plain Greek yogurt
- 1 ½ tablespoon lightly packed fresh mint, torn into pieces
- 1 ½ tablespoon lightly packed fresh dill, roughly chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (about ½ lemon)
- ⅛ teaspoon salt
- 5 ounces mixed greens
- 1 pint cherry tomatoes, sliced into rounds
- 1 cucumber, sliced into thin rounds
- ½ small red onion, chopped and then rinsed under water to mellow the flavor
- 15 pitted Kalamata olives, sliced into rounds
- 2 cups cooked chickpeas (or one 14-ounce can, rinsed and drained)
- 1 avocado, sliced into strips
- Lemon wedges
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Preparation
Chef’s notes
Store leftover components individually (farro, chickpeas, yogurt, greens) in the fridge. Then reheat the farro and throw your next salad together when you’re ready to eat. The yogurt and farro should keep for at least a few days.
Feel free to substitute wheat berries for the farro, but they will probably take longer to cook. For a gluten-free alternative, try quinoa or long-grain brown rice, cooked according to package directions. Green olives would be a fine substitute for Kalamatas. Crumbled feta would be a nice addition as well.