Description
A vibrant spring salad with chewy farro, crisp cucumber, peppery radishes, and creamy feta, tied together by a zesty lemon-herb dressing. Fresh, satisfying, and ready in 30 minutes.
Ingredients
1 cup uncooked farro (semi-pearled or pearled)
1 15-ounce can chickpeas, rinsed and drained
1 English cucumber, diced
2 tablespoons finely chopped radishes
1/4 red onion, finely chopped
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, finely chopped
1 teaspoon fresh mint, chopped
Juice of 1 lemon (about 3 tablespoons)
2 tablespoons extra virgin olive oil
1 teaspoon honey
1 clove garlic, minced
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
Instructions
Rinse farro thoroughly and soak for 20 minutes (if using whole grain; skip if pre-soaked)
In a medium pot, bring 3 cups water to a boil. Add farro, reduce heat, and simmer for 25-30 minutes until tender
Drain farro, discard cooking water, and let cool completely
In a large bowl, combine cooled farro, chickpeas, cucumber, radishes, red onion, and herbs
In a small bowl, whisk together lemon juice, olive oil, honey, garlic, salt, and pepper for the dressing
Pour dressing over the salad and toss gently but thoroughly
Add feta and mix until well combined
Let sit for at least 10 minutes before serving to allow flavors to meld
Notes
Chickpeas can be omitted for grain-focused texture
Use arugula or spinach as fresh herb alternatives
Store in airtight containers in fridge for up to 4 days
For best texture, soak farro if using whole grain variety
This salad pairs well with grilled chicken or fish as a main dish
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg