Greek Farro Salad

Ingredients

  • 1 cup cooked farro (see instructions below)
  • 1 can garbanzo beans, canned (12-15 oz)
  • 1 medium cucumber, chopped
  • 8 oz roasted red peppers (½ of a 16 oz can)
  • 1 small red onions, minced
  • 1 jar artichoke hearts, quartered (6 oz)
  • 10 green olives, chopped or sliced
  • 1 lemon (juice only)
  • ¼ cup canola/oil blend
  • 3 tbsp balsamic vinegar
  • 3 cloves garlic, peeled and chopped
  • ¾ cup fresh parsley, chopped
  • 2 oz crumbled feta cheese
  • Salt and pepper to taste

Farro Preparation

  • ½ cup uncooked farro
  • 1 ½ cup water or vegetable stock
  1. Rinse and drain farro. Place in a pot and add enough water or stock to cover. Bring to a boil; reduce heat to medium-low and simmer 30 minutes. Drain off any excess water.

Recipe Preparation

  1. In a large bowl, mix together the cooked and drained farro, garbanzo beans, cucumber, roasted red pepper, onion, artichoke hearts, and olives.
  2. In a small bowl, whisk the olive oil, vinegar, lemon juice, garlic, and salt.
  3. Add pepper to taste.

Alternative

  • Use store bought balsamic vinaigrette.
  • Add in parsley and feta cheese (omit cheese for vegan option)