This is a delicious, nutritious, and hearty salad that lasts for days in the fridge.
Inspired by Ina Garten’s Farro Tabbouleh with Feta.
- 1 cup farro
- 1/2 hothouse cucumbers, unpeeled, halved, seeded, and 1/2-inch diced
- 1 (15-ounce) can organic chickpeas, drained (I don’t rinse – I like the brine)
- 1 cup grape tomatoes, halved
- 3 scallions, green and white parts, thinly sliced
- 1/2 cup chopped parsley (if you like parsley, use the entire bunch)
- 1/4 cup chopped fresh mint leaves (or more)
- 3 tablespoons olive oil
- Juice of one lemon (about 4 tablespoons)
- 6 ounces feta, 1/2-inch diced (not crumbled!)
- 1/2 cup chopped pistachios
- Pitted Kalamata olives, drained
- Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender. Drain. I highly recommend cooking farro the way it is prepared in Charlie Bird’s Farro Salad.
- Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a large bowl.
- Drain the farro and allow to cool for a few minutes.
- Add the warm farro to the vegetables and herbs and add olive oil, lemon juice, salt and pepper. Stir to combine.
- Carefully stir in the feta and olives.
*I have found with most beans and grain salads that much less oil is needed in the dressing than typical green salads. Therefor typical oil to acid ratios don’t apply.