Egyptian Farro Salad
Incredibly tasty and also very healthy, this amazing Egyptian Farro Salad is a great recipe to enjoy throughout the year.
Prep Time15 minutes mins
Cook Time30 minutes mins
Passive Time0 minutes mins
Servings: 4
Author: Francine Lizotte
Course: Salad
Cuisine: Fusion
Keyword Easy Recipe, Gluten Free, Healthy, Low Sodium, Meatless, Vegetables
SALAD
- 1 cup pearled farro, rinsed and drained
- 3 cups low-sodium vegetable broth
- 1/2 tsp. ground Himalayan sea salt
- 3 cups arugula leaves, lightly packed
- 1 can (19 oz.) chickpeas, drained and rinsed
- 1/2 large English cucumber, peeled and diced
- 3/4 cup feta cheese, crumbled
- 1/2 cup cherry tomatoes, washed and halved tips & tricks
- 1/2 cup mixed bell peppers, diced
- 1/3 cup red onions, diced
- 1/4 cup radishes, sliced
- 1/2 cup pistachio nuts, roughly chopped
- 1/2 cup fresh parsley, chopped tips & tricks
- 2 tbsp. fresh mint leaves, chopped tips & tricks
VINAIGRETTE
- 1/3 cup extra virgin olive oil tips & tricks
- 1 tbsp. red wine vinegar
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 small clove garlic, pressed
- 1 tsp. ground cumin
- 1 tsp. honey tips & tricks
- 1/2 tsp. dried mint leaves
- 1/4 tsp. ground coriander
- 1/8 tsp. ground ginger
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
Rinse pearled farro under cold water to remove any powdery residues that might cover the grains after it has been processed and drain well.
In a medium saucepan over medium-high heat, add drained farro, vegetable broth and salt; stir well and bring to a boil.
Reduce the heat and let it simmer for 30 minutes or until the farro is tender and the liquid is absorbed - if it’s not cooked and the liquid is almost gone, add more broth.
Meanwhile, make the vinaigrette by combining all the ingredients in a measuring cup or a small bowl. Whisk and set aside.
When the farro is nice and tender, remove from the heat and drain the grains in a colander, stirring often.
To assemble the salad - In a large bowl, add arugula leaves, chickpeas, farro, cucumber, feta cheese, cherry tomatoes, bell peppers, red onions, radishes, pistachios, parsley and mint. Gently toss until the ingredients are nicely mixed and serve immediately with the vinaigrette.