Summer Farro Salad

Eleanor King

Ingredients


Makes servings

¾ cup farro

1 vegetable bouillon cube (sub water and bullion with vegetable broth if available)

1 ½ cups water

1 quart container cherry tomatoes (buy mixed colors for a brighter dish)

1 large cucumber

1 can chickpeas, drained and rinsed

1 cup arugula

1 Tablespoon fresh parsley, finely chopped

Tablespoons olive oil

1 Tablespoon lemon juice

1 teaspoon salt

½ teaspoon ground black pepper

⅛ teaspoon cayenne

This fresh farro salad is packed with veggies and is rich in fiber, vitamins, and minerals. A hint of spice from cayenne and acid from lemon juice makes this hearty summer dish pop with flavor. Enjoy alone or paired with fresh fish and chicken dishes. 

Directions

1. In a medium pot, bring 1 ½ cups of water to a boil and mix in the bouillon cube. Add farro, cover, and reduce to a simmer for 15–20 minutes or until farro is al dente. Drain if need be and set aside to cool.

2. Halve cherry tomatoes and place in a large bowl. Cut cucumber into quarters and cut ½ inch pieces. Place into the bowl with tomatoes.

3. Mix chickpeas, parsley, arugula, and cooled farro into the bowl with the tomatoes and cucumbers.

4. In a smaller separate bowl, whisk remaining ingredients together before pouring over farro and veggies. Mix everything together well, making sure the dressing is evenly distributed. Serve and enjoy.

Mom pro-tip: for extra crunchy goodness, toss chickpeas in a small amount of EVOO and roast in the oven at 400 degrees F for 25–30 minutes before adding to salad.

Per Serving:

Calories:

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Fat:

Protein:

Fiber:

Active Time:

30 minutes

Total Time:

30 minutes