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Egyptian Farro Salad
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5 from 1 vote

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
Cook Time30 minutes
Passive Time0 minutes
Servings: 4
Author: Francine Lizotte
Course: Salad
Cuisine: Fusion
Keyword Easy Recipe, Gluten Free, Healthy, Legumes/Beans, Low Sodium/No Sodium, Meatless, Vegetables

Ingredients

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)

Directions

  • 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.