Mediterranean Farro Salad
Mediterranean Farro Salad with Marinated Zucchini & Chickpeas, fresh herbs and optional feta, tossed a simple lemony dressing.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
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).
- 4
Toss the farro and herbs in with the marinating zucchini and chickpeas. Adjust to taste with salt and pepper. Top with feta if desired.