Greek Farro Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, hearty salad of cooked farro with arugula, chickpeas, cucumber, and Kalamata olives dressed in a bright lemon vinaigrette. Bold Greek flavors make it satisfying as a side or light main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup dried farro, rinsed
- 5 ounces arugula
- 1 can chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
- 1 large cucumber (about 3/4 pound), seeded and chopped (to yield about 1 1/2 cups chopped cucumber)
- 1 cup chopped roasted red bell pepper, homemade or jarred
- 20 kalamata olives, sliced into thin rounds (about 1/2 cup)
- 1/2 cup feta cheese, crumbled
- 1/2 cup chopped flat-leaf parsley
- 1/4 teaspoon salt
- ⅓ cup olive oil
- 2 to 3 tablespoons fresh lemon juice, to taste
- 2 teaspoons honey or maple syrup
- 2 garlic cloves, pressed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- Freshly ground black 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
- 1275mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 371mg
- Calcium
- 234mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1275MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.