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5 from 2 votes

Spring Farro Salad

This 30-minute spring farro salad is made with a delicious mix of seasonal veggies and herbs, farro, chickpeas and a quick lemon vinaigrette.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: 30 minute, make ahead, vegetarian
Servings: 4 to 6 servings
Author: Ali

Ingredients

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.