10-Minute Mediterranean Farro Salad

10-Minute Mediterranean Farro Salad

This Mediterranean Farro Salad recipe tastes like something you’d eat on vacation but is easy to make at home. With crispy chickpeas and farro, tender roasted veggies, and a sweet and zesty lemon Dijon vinaigrette, every bite is bursting with incredible tastes and textures for a hearty salad that actually leaves you full. It’s been a favorite on the blog and in my home for YEARS and is the perfect appetizer, side dish, or main course for every occasion!

Course Lunch, Dinner, Appetizer, Salad

Cuisine Mediterranean

Diet Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 874kcal

Author Christine McMichael

Equipment

1 Sheet Pan
1 Large Bowl

Ingredients

Crispy Farro, Chickpeas, & Kale

2 cups farro cooked and drained
1 cup chickpeas drained
1 Tablespoon olive oil
1/2 teaspoon salt

Marinated Feta Salad

1/2 cup olive oil
2 Tablespoons Dijon mustard
1/4 cup fresh lemon juice
2 teaspoons honey
1/2 teaspoon salt
1 teaspoon pepper
1 (7-8 oz) feta block cut into cubes
3-4 cups kale finely chopped
1 cup cherry tomatoes sliced
1 large red bell pepper chopped
1 medium cucumber chopped
1 large zucchini chopped
1/2 cup red onion thinly sliced
Fresh mint or basil chopped, to taste

Instructions

Cook the farro and set aside to cool (or cook it the night before).
Preheat the oven to 400°F and prep the veggies while it preheats.
Add the farro and chickpeas to a large sheet pan.
Drizzle with oil and salt, then roast for 10-15 minutes.
Meanwhile, add the oil, Dijon mustard, lemon juice, honey, salt, and pepper to a large salad bowl. Whisk to combine.
Break up the feta and add to the dressing to marinate while the farro and chickpeas roast.
Add in the kale, tomatoes, bell pepper, cucumber, zucchini, and red onion.
Top with the crispy farro and roasted chickpeas, then mix.
Top with fresh mint or basil and enjoy!

Notes

This would be great with some grilled or rotisserie chicken added in!

Nutrition