Name: Mediterranean Farro & Chickpea Salad
Prep time: 35 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 1/2 cups dry farro; 1 can (15 oz) chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup Kalamata olives, pitted and sliced; 1/4 cup red onion, finely diced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 3 tbsp extra virgin olive oil; 2 tbsp lemon juice; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 tsp dried oregano; Salt and black pepper, to taste

Mediterranean Farro & Chickpea Salad

miradugm

This Mediterranean Farro & Chickpea Salad is a potluck hero: hearty, vibrant, and completely vegan with no peanuts in sight. Farro’s chewy texture holds up beautifully during travel, and the lemony herb dressing keeps everything fresh and zesty. Chickpeas add plant-based protein, while olives, tomatoes, and cucumber bring color and crunch. It’s a crowd-pleaser that gets even tastier as it sits, making it perfect for prepping ahead. Serve it chilled or at room temperature—either way, it’s a guaranteed hit for any gathering!

Ingredients

Instructions

Cook the farro according to package instructions, then drain and let cool.
In a large bowl, combine the cooked farro, chickpeas, cherry tomatoes, cucumber, olives, red onion, parsley, and mint.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, salt, and black pepper.
Pour the dressing over the salad and toss well to combine.
Taste and adjust seasoning if needed.
Let the salad sit for at least 15 minutes before serving to allow flavors to meld.
Pack in a sealed container for travel. Serve chilled or at room temperature.