Description
This hearty and nutritious Farro Salad features chewy farro, roasted vegetables, and protein-rich additions like chickpeas or feta, all tossed in a bright lemon vinaigrette. Perfect for meal prep, lunch, or gatherings, it’s customizable, satisfying, and packed with fiber and flavor
Ingredients
Scale
- 2 cups cooked farro
- 1 zucchini, chopped and roasted (or sautéed)
- 1 bell pepper, chopped and roasted (or sautéed)
- 1 cup cherry tomatoes, roasted (or sautéed)
- ½ cup chickpeas or grilled chicken or crumbled feta cheese
- 2 tablespoons chopped fresh basil or parsley
- 2 tablespoons toasted walnuts or almonds
- 2 tablespoons dried cranberries or raisins (optional)
- Lemon vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Cook 1 cup of farro in salted water for 20–30 minutes until tender but chewy. Drain and let cool.
- Roast or sauté the zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper.
- In a large bowl, combine cooked farro, vegetables, chickpeas (or grilled chicken/feta), herbs, nuts, and dried fruit if using.
- Whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- Drizzle dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate and serve cold.
Notes
- Add fresh herbs or citrus zest before serving for extra brightness.
- Store components separately if prepping ahead to keep the salad from becoming soggy.
- Not suitable for freezing due to texture changes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Boiled + Roasted
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: ~350
- Sugar: ~4g
- Sodium: ~300mg
- Fat: ~18g
- Saturated Fat: ~3g
- Unsaturated Fat: ~14g
- Trans Fat: 0g
- Carbohydrates: ~38g
- Fiber: ~6g
- Protein: ~10g
- Cholesterol: 0mg (unless using cheese or chicken)