Mediterranean Chickpea Grain Salad with Lemon Herb Dressing

• 1 cup farro
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup flat-leaf parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Optional: crumbled feta cheese

Steps

1. 1 Rinse the farro and cook it in boiling water for 10 minutes until tender but still chewy. Drain and let it cool.
2. 2 In a large bowl, combine cooked farro, chickpeas, red bell pepper, cucumber, red onion, parsley, and dill.
3. 3 Whisk together olive oil, lemon juice, and dried oregano in a small bowl. Season with salt and pepper.
4. 4 Pour the dressing over the salad and toss to combine.
5. 5 Serve immediately or chill for flavors to meld. Garnish with feta if desired.

Equipment

• Large mixing bowl
• Cutting board and knife
• Whisk

Variations

• Add a can of artichoke hearts for an extra layer of flavor.
• Toss in some toasted pine nuts for a delightful crunch.

Substitutions

• If you can't find farro, swap it with quinoa or barley.
• Use tahini in place of some olive oil for a creamier dressing.

Pairings

• Grilled vegetables
• Warm pita bread
• A glass of crisp white wine

Nutrition

Tips

• For a gluten-free option, use certified gluten-free farro or substitute with another grain like quinoa.
• Adding a handful of olives or sun-dried tomatoes can amp up the Mediterranean vibes!

Storage

Store in an airtight container in the fridge for up to 3 days. Toss gently before serving.

Freezing: This salad does not freeze well due to the moisture content and fresh herbs.

Serving Suggestions

• Pair with grilled chicken or shrimp for a heartier meal.
• Serve alongside warm pita bread for a satisfying lunch.

FAQ