Description
This vibrant Spring Farro Salad combines nutty farro with fresh seasonal vegetables, herbs, and a zesty lemon vinaigrette. It’s a perfect dish for spring gatherings or a light, wholesome meal. Bon Appétit
Ingredients
Units
Scale
- For the Salad:
- 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 chopped fresh dill
- 1/4 cup chopped fresh mint
- What’s Gaby Cooking
- +1
- Tasting Table
- +1
- This Healthy Table
- +3
- Gimme Some Oven
- +3
- Gimme Some Oven
- +3
- This Healthy Table
- +1
- Gimme Some Oven
- +1
- Gimme Some Oven
- +1
- Gimme Some Oven
- +1
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- Tasting Table
- +2
- Gimme Some Oven
- +2
- Gimme Some Oven
- +2
- Gimme Some Oven
- +1
- Gimme Some Oven
- +1
Instructions
- Cook the Farro:
- In a medium saucepan, cook the farro in salted water according to package instructions until al dente.
- Drain and rinse under cold water to cool.
- Tasting Table
- +4
- Gimme Some Oven
- +4
- Skinnytaste
- +4
- Prepare the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked farro, chickpeas, feta cheese, cucumbers, radishes, shallot, dill, and mint.
- Drizzle the dressing over the salad and toss gently to combine.
- Gimme Some Oven
- +1
- Gimme Some Oven
- +1
- Serve:
- Taste and adjust seasoning if necessary.
- Serve immediately or refrigerate for up to 3 days.
Notes
- For added protein, consider adding grilled chicken or tofu.
- This salad is versatile; feel free to incorporate other spring vegetables like asparagus or peas.
Nutrition
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
