Description
This 30-minute spring farro salad is made with a delicious mix of seasonal veggies and herbs, farro, chickpeas and a quick lemon vinaigrette.
Ingredients
Scale
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
Instructions
- 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.
- Prepare the dressing. While the farro is cooking, vigorously whisk all of the dressing ingredients together in a small bowl until combined.
- 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.
- Season. Taste and season with additional salt, pepper, and/or lemon juice if needed.
- Serve. Serve immediately and enjoy! Leftovers can be refrigerated in a sealed container for up to 3 days.