Dinner at the Zoo · by Sara Welch★ 5.0 (37)
Farro Salad with Feta
NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 15%
CARBS 26G33% OF CAL
5G FIBER16G OTHER6G TOTAL SUGAR
FAT 22G61% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh farro salad with chickpeas, cucumber, feta, olives, and herbs in a lemon vinaigrette. Hearty and healthy, good as a main or side dish, and even better made ahead.
mainmediterraneansaladgrain bowlvegetarian
View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups cooked farro
- 1 cup cucumber (diced)
- 1 cup chickpeas (canned, drained then rinsed)
- 1/2 cup roasted red peppers (diced)
- 1/4 cup red onion (finely chopped)
- 1/2 cup crumbled feta cheese
- 1/2 cup kalamata olives (sliced)
- 1/4 cup parsley (chopped)
- 6 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- salt and pepper to taste
At a glance
PER SERVING · TIME 30M
CAL 16%·PRO 15%
CARBS 26G33% OF CAL
5G FIBER16G OTHER6G TOTAL SUGAR
FAT 22G61% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 613mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 193mg
- Calcium
- 89mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 613MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.