Mediterranean Chickpea Farro Salad with Shrimp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright Mediterranean salad combining farro, chickpeas, fresh vegetables, herbs, and shrimp tossed in a lemon-olive oil dressing. Refreshing and protein-packed, it works as a complete meal for lunch or dinner.
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Nutrition & ingredients
Ingredients
serves 4- 2 1/2 cup/345 g cooked farro (you’ll start with 1 cup dry and cook according to package, see recipe notes)
- 2 cups/330 g cooked chickpeas, drained and rinsed (canned chickpeas are fine)
- 10 oz/283.495 g cherry tomatoes, halved (I used different color tomatoes)
- 1 English cucumber, diced
- 2 green onions, trimmed and chopped (both white and green parts)
- 1 large handful fresh parsley, chopped
- 15 mint leaves, chopped
- 1 lb/453.592 g large shrimp, peeled and deviened
- Kosher salt
- Black pepper
- Extra virgin olive oil (I used Greek Early Harvest)
- Juice of 1 lemon
- 5 tbsp/ approx 75 ml extra virgin olive oil (I used Greek Early Harvest)
- 2 tsp/202 g dried oregano
- 1/2 tsp/ 1.01 g ground cumin
- 1/2 tsp/1.03 g sumac
At a glance
PER SERVING · TIME 25M
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
- 759mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1291mg
- Calcium
- 945mg
- Iron
- 22mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 759MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.