Spring Farro Salad

Name: Spring Farro Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 cup uncooked farro; 1 (15-ounce) can chickpeas, rinsed and drained; 4 ounces crumbled feta cheese; 4 Persian cucumbers, thinly sliced; 4 radishes, thinly sliced; 1 large shallot, minced; 1/4 cup loosely-packed chopped fresh dill; 1/4 cup loosely-packed chopped fresh mint; 3 tablespoons olive oil; 2 tablespoons freshly-squeezed lemon juice; 1 teaspoon Dijon mustard; 1 clove garlic, minced or pressed; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly-ground black pepper

This 30-minute spring farro salad is made with a delicious mix of seasonal veggies and herbs, farro, chickpeas and a quick lemon vinaigrette.

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 4 views

👨‍🍳 Start Cooking

Foto: Gimme Some Oven — Ali

Ingredients

4 servings

1 cup uncooked farro
1 (15-ounce) can chickpeas, rinsed and drained
4 ounces crumbled feta cheese
4 Persian cucumbers, thinly sliced
4 radishes, thinly sliced
1 large shallot, minced
1/4 cup loosely-packed chopped fresh dill
1/4 cup loosely-packed chopped fresh mint
3 tablespoons olive oil
2 tablespoons freshly-squeezed lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced or pressed
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-ground black pepper

Steps

Cook the farro in salted water according to package instructions (or see here) until al dente. Strain the farro in a fine-mesh strainer and rinse with cold water until chilled.
While the farro is cooking, vigorously whisk all of the dressing ingredients together in a small bowl until combined.
Combine the chilled farro, chickpeas, feta, cucumbers, radishes, shallot, dill and mint in a large mixing bowl. Drizzle evenly with the dressing and gently toss to combine.
Taste and season with additional salt, pepper, and/or lemon juice if needed.
Serve. Serve immediately and enjoy! Leftovers can be refrigerated in a sealed container for up to 3 days.