Description
A vibrant and wholesome Mediterranean Farro Feta Salad featuring roasted farro and chickpeas, fresh vegetables, and a tangy honey-Dijon dressing, perfect for a quick and nutritious meal.
Ingredients
Grains and Legumes
- 2 cups farro (cooked and drained)
- 1 cup chickpeas (drained)
Dressing
- 1/3 cup olive oil
- 2 tablespoons Dijon mustard
- 1/4 cup fresh lemon juice
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1 teaspoon pepper
Salad
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 7-8 ounce feta block (cut into cubes)
- 3-4 cups kale (finely chopped)
- 1 cup cherry tomatoes (sliced)
- 1 large red bell pepper (chopped)
- 1 medium cucumber (chopped)
- 1 large zucchini (chopped)
- 1/2 cup red onion (thinly sliced)
- Fresh mint or basil (chopped, to taste)
Instructions
- Cook Farro: Cook the farro according to package instructions and set it aside to cool. Alternatively, cook it the night before to save time.
- Preheat Oven: Preheat your oven to 400°F (204°C) and prepare the vegetables while the oven heats.
- Add Grains: Place the cooked farro and drained chickpeas on a large sheet pan.
- Roast Grains: Drizzle the farro and chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt, then roast in the preheated oven for 10-15 minutes until crispy.
- Whisk Dressing: In a large salad bowl, whisk together 1/3 cup olive oil, Dijon mustard, fresh lemon juice, honey, 1/2 teaspoon salt, and pepper until well combined.
- Marinate Feta: Break the feta block into cubes and add it to the dressing, allowing it to marinate while the farro and chickpeas roast.
- Combine Salad: Add the finely chopped kale, sliced cherry tomatoes, chopped red bell pepper, cucumber, zucchini, and thinly sliced red onion to the bowl with the dressing and feta.
- Combine Ingredients: Once the roasted farro and chickpeas are done and slightly cooled, top the salad with them and gently mix all ingredients together.
- Add Mint: Finish the salad by topping it with freshly chopped mint or basil according to your taste, then serve and enjoy!
Notes
- Cooking farro ahead can save time and enhance flavor as it soaks.
- Adjust salt and pepper in the dressing to taste based on your preference.
- Roasting the chickpeas and farro gives a delightful crisp texture that contrasts nicely with fresh vegetables.
- Fresh herbs like mint or basil add a refreshing finish—feel free to substitute with parsley or cilantro.
- This salad can be served warm, at room temperature, or chilled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
