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Spring Farro Salad

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  • Author: Ali
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 to 6 servings 1x


This 30-minute spring farro salad is made with a delicious mix of seasonal veggies and herbs, farro, chickpeas and a quick lemon vinaigrette.



Farro Salad 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, thinly sliced
  • 1 large shallot, minced
  • 1/4 cup loosely-packed chopped fresh dill
  • 1/4 cup loosely-packed chopped fresh mint

Everyday Dressing Ingredients:

  • 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


  1. Cook the farro. Cook the farro in salted water according to package instructions (or see here) until al dente. Strain the farro in a fine-mesh strainer and rinse with cold water until chilled.
  2. Prepare the dressing. While the farro is cooking, vigorously whisk all of the dressing ingredients together in a small bowl until combined.
  3. Toss. 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.
  4. Season. Taste and season with additional salt, pepper, and/or lemon juice if needed.
  5. Serve. Serve immediately and enjoy! Leftovers can be refrigerated in a sealed container for up to 3 days.