Farro Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Farro Salad is a hearty grain salad with chickpeas, fresh vegetables, olives, and a bright lemon-mustard vinaigrette with Greek flavors. It is substantial and satisfying, perfect for lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¾ cup uncooked farro (rinsed – 150g)
- 3 cups water or vegetable broth (720ml)
- 1 cup canned chickpeas (drained and rinsed – 170g)
- 1 cup cherry tomatoes (halved – 170g)
- 1 medium cucumber (diced – 200g)
- 1 small red bell pepper (diced – 170g)
- ¼ cup red onion (thinly sliced – 40g)
- ½ cup kalamata olives (pitted and halved – 100g)
- ¼ cup fresh parsley (chopped – 15g)
- 2 cups salad greens of your choice (I used baby greens mix – 70g)
- ½ cup vegan feta cheese (crumbled – 75g)
- 3 tablespoons extra virgin olive oil (45ml)
- 2 tablespoons fresh lemon juice (30ml)
- 1 teaspoon Dijon mustard (5g)
- 1 garlic clove (minced – 3g)
- ½ teaspoon dried oregano (1g)
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 944mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 476mg
- Calcium
- 106mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 944MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.