Greek Farro And Chickpea Salad With Herbed Yogurt
This Mediterranean Farro Salad is a delightful blend of chewy farro, fresh vegetables, creamy herbed yogurt, and zesty lemon. Perfect for a light and satisfying meal, this salad will transport your taste buds to the sunny shores of the Mediterranean.
— Constant Cookbook
Ingredients
- 1 cup farro, rinsed
- 1 tablespoon olive oil
- 2 garlic cloves, pressed or minced
- 1/2 teaspoon fine-grain sea salt
- 1 1/4 cups plain Greek yogurt
- 1 1/2 tablespoon lightly packed fresh mint, torn into pieces
- 1 1/2 tablespoon lightly packed fresh dill, roughly chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (about 1/2 lemon)
- 1/8 teaspoon salt
- 5 ounces mixed greens
- 1 pint cherry tomatoes, sliced into rounds
- 1 cucumber, sliced into thin rounds
- 1/2 small red onion, chopped and then rinsed under water to mellow the flavor
- 15 pitted Kalamata olives, sliced into rounds
- 2 cups cooked chickpeas (or one 14-ounce can, rinsed and drained)
- 1 avocado, sliced into strips
- Lemon wedges
Instructions
- Cook the farro: Add the rinsed farro to a large pot and fill it with water. Bring the water to a boil, then cover, reduce heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes, unprocessed farro will take 25 to 40 minutes.) Once the farro is done cooking, drain it and mix in the olive oil, garlic and salt.
- Make the herbed yogurt: in a blender or food processor, combine the yogurt, mint, dill, olive oil, lemon juice and salt, and blend. If necessary, add additional olive oil, lemon juice and/or salt to taste.
- Assemble the salad: gently reheat the farro and chickpeas if desired. In individual salad bowls, arrange a couple handfuls of greens, cherry tomatoes, olives, cucumbers and avocado as shown. Add about 1/4 of the farro mixture and 1/4 of the chickpeas, along with a generous amount of sauce. Finish the dish by squeezing some lemon juice over the greens (and a drizzle of olive oil if you’d like). Serve.
Cook Time
15M
Prep Time
PT10M
Yield
4
Nutrition
- Calories: 676 calories
- Sugar Content: 12.4 g
- Sodium Content: 934 mg
- Fat Content: 30 g
- Saturated Fat Content: 4.1 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 80.2 g
- Fiber Content: 20.7 g
- Protein Content: 24.6 g
- Cholesterol Content: 11.6 mg
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