clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Farro salad with chickpeas and tomatoes.

Farro Salad

  • Author: Megan
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x


This farro salad is incredibly flavorful and satisfyingly hearty. It's made with a mix of Mediterranean-inspired flavors and tossed in a simple 4-ingredient dressing.


  • 3 cups cooked farro (from 1 cup uncooked), cooled
  • 1 cup canned chickpeas, drained & rinsed
  • 1 cup halved multi-color cherry tomatoes
  • ½ cup cubed feta
  • ½ cup sun-dried tomatoes
  • ⅓ cup diced red onion
  • ⅓ cup chopped flat-leaf parsley


  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 3 tablespoons lemon juice (from 1 large lemon)
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  1. Cook the farro: cook the farro according to the instructions on your package. This is usually done by combining 1 cup farro with 2 ⅔ cup water in a saucepan. Bring it to a boil, cover and then simmer for 10 minutes. Cook for 2-3 minutes more for softer farro. Remove from heat and let stand for 5 minutes. Drain excess water and fluff with a fork. Set aside to cool.
  2. Make the dressing: in a small bowl, stir together the oil, red wine vinegar, lemon, oregano, salt and pepper.
  3. Mix the salad: add all of the salad ingredients, including the cooked farro, to a large bowl. Drizzle the dressing over the top and stir to combine. Taste and season with additional salt and pepper as desired.
  4. Serve: for best flavor, cover and refrigerate for 10 minutes before serving. Store in the fridge for up to 4-5 days.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop

Keywords: farro, salad, grain, Italian, Greek, Mediterranean, whole grain, sun dried tomatoes, sundried, warm, cold, winter, summer, fall, feta, chickpeas