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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
  • 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

  • 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.

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