Mediterranean Farro Salad with Marinated Zucchini and Chickpeas tossed in a tangy lemony dressing with fresh mint, parsley and oregano. Top with optional feta, or keep it vegan!

Mediterranean Farro Salad with Marinated Zucchini & Chickpeas, fresh herbs and optional feta, tossed a simple lemony dressing. #farrosalad #vegansalad #zucchinirecipes #chickpeasalad

A simple, delicious Farro Salad you are going to be very glad to see in your fridge when you need a quick and satisfying lunch.  It is bright and clean and so nourishing – you’ll be so happy with yourself for making it the night before!

Here we’ve paired it with thinly sliced raw zucchini that gets “cooked” in a marinade while the farro simmers on the stove. It’s loaded up with fresh herbs with a tangy lemony dressing. Chickpeas add a satisfying heartiness to the salad, adding both fiber and protein, turning into a meal.

Feel free to add feta or keep it vegan.

This pairs nicely with other Mediterranean dishes and is the perfect addition to outdoor gatherings.

Farro Salad with Marinated Zucchini & Chickpeas, fresh herbs and optional feta, tossed a simple lemony dressing. #farrosalad #vegansalad #zucchinirecipes #chickpeasalad

The recipes starts with cooking the pearled farro.

What is Farro? 

  • Farro is an ancient grain (which means it is largely unchanged over the last several hundred years). It has been traced back to early Mesopotamia!  This grain is packed with nutrients, low in gluten, and has a pleasant chewy texture and nutty flavor.  
  • There are 3 main types of farro: whole grain, semi-pearled and pearled farro (most typically found in grocery stores). Today we are using pearled farro, the quickest cooking out of the three. It takes only 20 minutes to cook! Of course, you can use any of the three, but cooking times will vary- so be sure to cook according to your package directions.

Farro Salad with Marinated Zucchini & Chickpeas, fresh herbs and optional feta, tossed a simple lemony dressing. #farrosalad #vegansalad #zucchinirecipes #chickpeasalad

While the farro is cooking you’ll cut and marinate the zucchini along with the chickpeas and onions in the dressing.

Slice into thin half-moons.  You’ll need about 2 cups.

Farro Salad with Marinated Zucchini & Chickpeas, fresh herbs and optional feta, tossed a simple lemony dressing. #farrosalad #vegansalad #zucchinirecipes #chickpeasalad

Then prep the remaining ingredients.

Farro Salad with Marinated Zucchini & Chickpeas, fresh herbs and optional feta, tossed a simple lemony dressing. #farrosalad #vegansalad #zucchinirecipes #chickpeasalad

Here we are using fresh parsley, mint, oregano, garlic and lemon zest.

Farro Salad with Marinated Zucchini & Chickpeas, fresh herbs and optional feta, tossed a simple lemony dressing. #farrosalad #vegansalad #zucchinirecipes #chickpeasalad

Use both the zest and juice from the lemon.

Mix together zucchini, onion, garlic, olive oil, lemon juice, vinegar, chickpeas and lemon zest in a bowl.  Set aside to marinate while the farro cooks and cools. Toss the farro and herbs in with the marinating zucchini and chickpeas.  Adjust to taste with salt and pepper.  Top with feta if desired.

Once the farro has cooled, simply toss everything together, adjusting the salt and pepper.

Mediterranean Farro Salad with Marinated Zucchini & Chickpeas, fresh herbs and optional feta, tossed a simple lemony dressing. #farrosalad #vegansalad #zucchinirecipes #chickpeasalad

Mediterranean Farro Salad with Marinated Zucchini & Chickpeas, fresh herbs and optional feta, tossed a simple lemony dressing. #farrosalad #vegansalad #zucchinirecipes #chickpeasalad

Give this Mediterranian Farro Salad with Marinate Zucchini and Chickpeas a try this week and let us know what you think in the comments below!

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Mediterranean Farro Salad with Marinated Zucchini & Chickpeas, fresh herbs and optional feta, tossed a simple lemony dressing. #farrosalad #vegansalad #zucchinirecipes #chickpeasalad

Mediterranean Farro Salad

  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 6-8 1x
  • Category: salad, side, vegetarian
  • Method: Stovetop, marinated
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

Mediterranean Farro Salad with Marinated Zucchini & Chickpeas, fresh herbs and optional feta, tossed a simple lemony dressing.


Ingredients

Scale
  • 1 ½ cups (270grams) pearled farro (see notes)
  • 3 cups water
  • 1 teaspoon salt
  • ½ pound zucchini, thinly sliced into half-moons, about ¼” thick
  • 1 small (1/2 cup)sweet onion
  • 1 small garlic clove, minced
  • 1/3  cup olive oil
  • ¼  cup lemon juice
  • 2 teaspoons lemon zest
  • 2 tablespoons apple cider vinegar
  • 1 ½ cups chickpeas
  • 1 cup Italian parsley, roughly chopped
  • ½ cup fresh mint, chopped
  • 2 tablespoon fresh oregano, chopped
  • Salt and pepper to taste
  • ½ cup Feta (optional)

Instructions

Add farro, water and salt to a pot.  Bring to a boil, cover and then simmer on low for 25 minutes or until tender. If there is any water left, drain.

Mix together zucchini, onion, garlic, olive oil, lemon juice, vinegar, chickpeas and lemon zest in a medium bowl.  Set aside to marinate while the farro cooks and cools.

Let farro cool for about 30 minutes (you can spread on a shallow pan and refridgerate the farro to speed the cooling process if desired).

Toss the farro and herbs in with the marinating zucchini and chickpeas.  Adjust to taste with salt and pepper.  Top with feta if desired.


Notes

Makes about 6 cups.

Best consumed within 3- 4 days.

Farro: There are 3 types of farro– whole, semi-pearled and pearled. Pearled farro is quick cooking, done in 15-20 minutes. Whole and semi-pearled take longer to cook and may need more water… so read your package instructions and plan accordingly.

***If you are unsure which type of farro you have, cook it using the “pasta method”. Simmer in a big pot of salted water, ( like you would pasta) until tender but still chewy. Drain, and set over a trainer for 5 minutes. Check at 15 minutes, then every so often. Whole-grain farro can take up to 40 minutes or even longer.

Nutrition

  • Serving Size: ¾ cup with feta
  • Calories: 191
  • Sugar: 3 g
  • Sodium: 516.3 mg
  • Fat: 12.4 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 16.9 g
  • Fiber: 3.4 g
  • Protein: 5.3 g
  • Cholesterol: 8.3 mg

Keywords: farro salad, Mediterranean Farro Salad, zucchini farro salad, chickpea farro salad

 

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. This is so good! We put it on top of a bed of arugula to make it into a dinner salad.

  2. Isn’t this nearly identical to this recipe?

    https://cooking.nytimes.com/recipes/1019511-marinated-zucchini-with-farro-chickpeas-and-parmesan

  3. I love your site.. you have been my go to all summer long. Keep up the amazing work. Every thing I have made has been a winner.
    Thanks!♥️

  4. I have been following you for about 6 months. Every time I get an email I make at least one of the recipes. I have never been disappointed. Thankyou.

  5. So delicious and it stores well. I didn’t follow the quantities of ingredients used too closely so I had lots and lots of leftovers for lunches the following few days. So delicious

  6. Fabulous salad! I recommend doubling the recipe. Wonderful flavor and I am sharing this recipe with friends.

  7. This was terrific! I omitted the feta (and parsley accidentally) and served it along roasted chicken. Leftovers next day were just as good, maybe even better.

  8. I love this- just finished making it and I kept tasting and tasting….I am worried there won’t be any left by the time I want to serve it. Then at dinner I had more. Delicious and simple to make, with a wonderful combination of flavors.
    Thank you for this great recipe. I think it will become a staple in my repertoire!

  9. This was an easy dish to put together. We had it for dinner on a hot day and it was so refreshing. Definitely a winner with the family. I’ll be making it again.

  10. Nice to see a cocozella Italian summer squash- not available in our markets, but seed available at Victory seed and Bakers heirloom seed co.

  11. Hi Sylvia,

    Just made this recipe and it turned out perfectly. I used cilantro because that was all I had. Delicious. Served it with fresh warm applesauce made in Instantpot. If you don’t already make it, here is the recipe: 8 apples peeled and chopped, 1 cup water, 1 Tbsp lemon, 1/2 tsp. cinnamon. Instantpot for 8 minutes. Immersion blend or food processor after if prefer smooth (I do). Seriously simple and over the top yum.

    Thanks for all the wonderful recipes. Your site is my #1 go-to for fabulous vegan fare !

    XO,
    Suzanne