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Greek Farro Mediterranean Salad
5.0 from 1 vote

Greek Farro Salad Recipe (with chickpeas and feta)

Greek Farro Salad with chickpeas, feta, and fresh vegetables tossed in a zesty lemon vinaigrette is a nutrient-dense, easy Mediterranean recipe perfect for healthy summer meals.

Prep Time 30 mins
Total Time 30 mins
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean
Keyword: Greek farro salad
Servings:

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Calories: 320 kcal

Equipment

  • Mixing bowl
  • Cutting board
  • Measuring cups and spoons
  • Large pot

Ingredients

For the salad

  • 1 cup uncooked (farro)
  • 1 15 oz can chickpeas (rinsed and drained )
  • 1 & 1/2 cups cherry tomatoes (halved)
  • 1 large cucumber (diced)
  • 1/2 small red onion (diced)
  • 1 cup roasted red peppers (sliced & patted dry)
  • 1 cup feta cheese (cubed)
  • 1 cup spinach or arugula (chopped)
  • 2 tablespoons fresh mint (chopped)
  • 2 tablespoons fresh parsley (chopped)

Greek Vinaigrette

  • 1/3 cup extra virgin olive oil
  • 1 large lemon (juiced)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 2 garlic cloves (minced)
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch of crushed red pepper flakes (optional)

Instructions

  1. Cook the farro: Bring 3 cups of salted water to a boil, add 1 cup of Farro, reduce to a simmer, and cook for 20–30 minutes until tender, then drain any excess water.

  2. While the farro cooks, prepare the vinaigrette. In a jar or bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, cumin, salt, pepper, and red pepper flakes.

    Pro tip: Toss the warm Farro with a bit of the vinaigrette right after cooking so it soaks up all that flavor from the inside out.

  3. Chop and prep all your veggies and set aside. Don't forget your chickpeas and feta!
  4. Assemble the salad: To a large bowl add your arugula or spinach.
  5. Add your farro, chickpeas, tomatoes, cucumber, red onion, roasted red peppers, feta, mint, and parsley over top.
  6. Pour the dressing over the salad and toss until everything is evenly coated.
  7. Serve chilled or at room temperature.
  8. Store in an airtight container in the refrigerator for up to 4 days.

Notes

Want more protein? This salad is super versatile! You can add grilled chicken, shrimp, salmon, or even extra chickpeas to boost the protein and make it more filling.

Nutrition

Serving: 1 serving | Calories: 320 kcal | Carbohydrates: 40 g | Protein: 12 g | Fat: 14 g | Sodium: 450 mg |

Nutritional information is automatically calculated and should be used as an approximation only.

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