Salad are great and all, but farro salads? The BEST. I remember in college my sister, Connie introduced me to farro. I was hooked from the very beginning. We would make these abundant salads combining the nutty farro, all the mix-ins you could ask for, all dressed simply with lemon and a good olive oil.
This Greek-inspired salad is the ultimate fresh and satisfying snack or meal of its own. It’s flavorful, filling, colorful, filled with veggies, and so easy to make!
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Fresh, colorful Greek-inspired Salad! Vegetarian friendly, and perfect to pack for lunch, dinner, picnics.. you name it! Just 30 minutes required!
- 5 ounces baby arugula
- 1 14–ounce can chickpeas, drained & rinsed
- 1/2 medium red onion, diced
- 3 roasted red peppers, diced
- 1/2 feta, crumbled
- 3/4 cup farro, cooked
- 1 cup cherry tomatoes, halved or quartered
- 3 mini cucumbers, diced
- 1/2 cup O’dang Greek Tzatziki Chickpea Salad Dressing (or use as much as you’d like!)
- salt & ground black pepper, to taste
- To a large bowl, add the farro, red onion, tomatoes, cucumber, roasted red pepper, feta, chickpeas and arugula.
- Pour dressing all over! Toss to combine.
- Taste & adjust seasonings as desired. Enjoy!