This farro salad is a hearty and delicious dish that features marinated zucchini, chickpeas, fresh herbs and a zesty lemon dressing. You can add some feta cheese for extra creaminess, or keep it vegan. It’s perfect for a quick and healthy lunch or a satisfying side dish.
Farro is an ancient grain that has a nutty flavor and a chewy texture. It’s rich in nutrients, low in gluten, and very versatile. There are different types of farro, but for this recipe we are using pearled farro, which cooks faster than the other varieties. You can find it in most grocery stores or online.
To make this salad, you’ll need to cook the farro in salted water for about 20 minutes, or until tender. While the farro is cooking, you’ll slice the zucchini into thin half-moons and marinate them with the chickpeas, onion and garlic in the dressing. The dressing is made with olive oil, lemon juice and zest, fresh mint, parsley, oregano, salt and pepper. The lemon juice will slightly “cook” the zucchini and soften it.
Once the farro is cooked and cooled, you’ll toss it with the marinated zucchini mixture and adjust the seasoning. You can serve it right away or refrigerate it for later. It will keep well for up to 3 days in an airtight container.
This farro salad is full of fresh and bright flavors that will make you feel good. It’s a great way to enjoy the Mediterranean diet, which is known for its health benefits. You can pair it with other Mediterranean dishes or enjoy it on its own.
Give this farro salad a try and let me know how you like it in the comments below!
Ingredients
- 1 1/2 cups (270 grams) pearled farro
- 3 cups water
- 1 teaspoon salt
- 1/2 pound zucchini, thinly sliced into half-moons, about 1/4” thick
- 1 small (1/2 cup) sweet onion
- 1 small garlic clove, minced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- Salt and pepper to taste
- Optional: feta cheese
Instructions
- Rinse the farro well under cold running water.
- In a medium pot, bring the water and salt to a boil. Add the farro and reduce the heat to medium-low. Simmer until the farro is tender and chewy, about 20 minutes. Drain and let it cool slightly.
- In a large bowl, whisk together the olive oil, lemon juice, lemon zest, mint, parsley, oregano, salt and pepper.
- Add the zucchini, onion, garlic and chickpeas to the bowl and toss well to coat with the dressing. Let it marinate while the farro cooks.
- Add the cooked farro to the bowl and toss again to combine everything. Taste and adjust the seasoning if needed.
- Sprinkle some feta cheese on top if desired, or leave it vegan.
- Enjoy right away or refrigerate for later.
