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white bowl of farro salad

Mediterranean Chickpea and Farro Salad

  • Author: Alexis Joseph | Hummusapien
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Lunch and Dinner
  • Method: Stovetop
  • Cuisine: mediterranean

Description

Gorgeous Mediterranean Chickpea and Farro Salad packed with bright vegetables, herbs, and feta plus a delicious dressing. A great lunch or potluck salad for a crowd that gets better as it sits in the fridge! This recipe makes A LOT, so feel free to cut it in half.


Ingredients

Scale
  • 1 1/4 cups farro
  • 2 bell peppers (I like orange and yellow here), diced
  • 1 small red onion, diced
  • 1 cup fresh parsley*, chopped
  • 1/2 cup kalamata olives, chopped
  • 3/4 cup julienne-style sun-dried tomatoes (not oil packed)
  • 3.5 oz feta cheese
  • 1 15oz can chickpeas, drained and rinsed
  • 1 batch Italian Dressing

Instructions

  1. Cook farro according to the package directions. Once it's done, drain any excess water and transfer to a medium bowl. Place bowl in the freezer for at least 20 minutes to expedite cooling while you finish prepping.
  2. Meanwhile, make the dressing. Place bell peppers, parsley, onion, olives, sun-dried tomatoes, and chickpeas in a large mixing bowl. Crumble on the feta (I like to use a block of feta that I crumble for the best flavor).
  3. Add the cooled farro and dressing and toss everything to combine. Serve chilled, as the flavor will get even better once it's sat in the refrigerator!

Notes

*In addition to parsley, I love adding a big handful of fresh chopped basil and dill if I have them on hand!

COOKING FARRO: Cooking times vary depending on the type of farro. Pearled takes 15-20 minutes, semi-pearled 25-30 minutes, and whole 40 minutes.

TO MAKE GLUTEN FREE: Sub quinoa or brown rice for the farro.