Mediterranean Farro Salad
This Mediterranean Farro Salad is loaded with chewy farro, roasted eggplant and zucchini, fresh parsley, creamy feta, and crunchy pistachios. Everything is tossed with a bright lemon cumin dressing for a flavorful salad that works beautifully for lunch, dinner, potlucks, or meal prep. Serve this colorful roasted vegetable farro salad right away, chilled, or at room temperature.
Servings: 4
Calories: 464kcal
Ingredients
- 1 cup farro uncooked
- 3 cups vegetable broth
- 1 eggplant cut into ½-inch cubes
- 2 zucchini cut into ½-inch cubes
- 1 red onion sliced
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
- ½ cup bell pepper jarred roasted, diced
- ¼ cup fresh parsley finely chopped
- 2 tbsp pistachio nuts toasted
- 2 oz feta cheese crumbled
- 1 can chickpeas 15 ounces, optional
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp mustard
- 1 small garlic clove grated
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp salt or more to taste
- ¼ tsp black pepper
Instructions
- Bring the vegetable broth to a boil in a pot. Rinse the farro and add it to the boiling broth.
- Reduce the heat and simmer the farro for 20 to 30 minutes, stirring occasionally, until the liquid is absorbed and the farro is tender but still slightly chewy.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add the eggplant, zucchini, and red onion to the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ¼ teaspoon salt, and toss to coat.
- Spread the vegetables into an even layer and roast for about 20 minutes, or until tender and lightly charred.
- While the vegetables cook, add ¼ cup olive oil, lemon juice, mustard, garlic, cumin, paprika, ½ teaspoon salt, and black pepper to a small bowl.
- Whisk the dressing until smooth and fully combined.
- Place the cooked farro, roasted vegetables, roasted bell pepper, and parsley in a large mixing bowl. Add the chickpeas at this point if using.
- Pour the dressing over the salad and toss until all the ingredients are evenly coated.
- Transfer to a serving platter and top with toasted pistachios and crumbled feta. Serve immediately, chilled, or at room temperature.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Add the optional chickpeas for a heartier and more filling salad.
Nutrition
Calories: 464kcal | Carbohydrates: 58g | Protein: 11g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 13mg | Sodium: 1364mg | Potassium: 835mg | Fiber: 14g | Sugar: 11g | Vitamin A: 1714IU | Vitamin C: 54mg | Calcium: 135mg | Iron: 3mg