Spring Farro Salad
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(1)
Ingredients
4 to 6 servings
- 1 cup uncooked farro
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4 ounces crumbled feta cheese
- 4 Persian cucumbers, thinly sliced
- 4 radishes, thinly sliced
- 1 large shallot, minced
- 1/4 cup loosely-packed chopped fresh dill
- 1/4 cup loosely-packed chopped fresh mint
- 3 tablespoons olive oil
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced or pressed
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-ground black pepper
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Preparation
Step 1
Cook the farro in salted water according to package instructions until al dente. Strain the farro in a fine-mesh strainer and rinse with cold water until chilled.
Step 2
While the farro is cooking, vigorously whisk all of the dressing ingredients together in a small bowl until combined.
Step 3
Combine the chilled farro, chickpeas, feta, cucumbers, radishes, shallot, dill and mint in a large mixing bowl. Drizzle evenly with the dressing and gently toss to combine.
Step 4
Taste and season with additional salt, pepper, and/or lemon juice if needed.
Step 5
Serve immediately and enjoy! Leftovers can be refrigerated in a sealed container for up to 3 days.
Step 6
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Chef's notes
Feel free to use your preferred type of farro — whole, pearled or semi-pearled.
This recipe can be customized with different seasonal veggies, herbs, and cheeses.
To make it gluten-free, substitute quinoa for the farro.
To make it vegan, omit the cheese.
