Mediterranean Farro Salad
Ingredients
-
1½
cups
pearled farro
-
3
cups
water
-
1
teaspoon
salt
-
½
pound
zucchini
-
1
small
sweet onion
-
1
small
garlic clove
-
⅓
cup
olive oil
-
¼
cup
lemon juice
-
2
teaspoons
lemon zest
-
2
tablespoons
apple cider vinegar
-
1½
cups
chickpeas
-
1
cup
Italian parsley
-
½
cup
fresh mint
-
2
tablespoons
fresh oregano
-
to taste
salt and pepper
-
½
cup
Feta (optional)
Instructions
- Cook the farro with water and salt until tender, about 25 minutes.
- While the farro cooks, mix zucchini, onion, garlic, olive oil, lemon juice, vinegar, chickpeas, and lemon zest in a bowl to marinate.
- Let the farro cool for about 30 minutes.
- Combine the cooled farro with the marinated zucchini and chickpeas, adjusting seasoning with salt and pepper.
- Top with feta if desired.
Nutrition Facts (estimated)
Servings
6-8
Calories
191
Total fat
12.4g
Total carbohydrates
16.9g
Total protein
5.3g
Sodium
516.3mg
Cholesterol
8.3mg
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