Spring Farro Salad (Print Version)
# Ingredients:
→ Farro Salad
01 -
1 cup uncooked farro
02 -
1 (15-ounce) can chickpeas, rinsed and drained
03 -
4 ounces crumbled feta cheese
04 -
4 Persian cucumbers, thinly sliced
05 -
4 radishes, thinly sliced
06 -
1 large shallot, minced
07 -
1/4 cup loosely-packed chopped fresh dill
08 -
1/4 cup loosely-packed chopped fresh mint
→ Everyday Dressing
09 -
3 tablespoons olive oil
10 -
2 tablespoons freshly-squeezed lemon juice
11 -
1 teaspoon Dijon mustard
12 -
1 clove garlic, minced or pressed
13 -
1/2 teaspoon fine sea salt
14 -
1/4 teaspoon freshly-ground black pepper
# Instructions:
01 -
Cook the farro in salted water according to package instructions until al dente. Strain in a fine-mesh strainer and rinse with cold water until chilled.
02 -
While the farro is cooking, vigorously whisk all of the dressing ingredients together in a small bowl until combined.
03 -
Combine the chilled farro, chickpeas, feta, cucumbers, radishes, shallot, dill and mint in a large mixing bowl. Drizzle evenly with the dressing and gently toss to combine.
04 -
Taste and season with additional salt, pepper, and/or lemon juice if needed.
05 -
Serve immediately. Leftovers can be refrigerated in a sealed container for up to 3 days.
# Notes:
01 -
This refreshing spring salad combines nutty farro with fresh herbs and vegetables for a nutritious meal.