Mediterranean Farro Feta Salad

Mediterranean Farro Salad with Chickpeas

There’s nothing I love more than a hearty salad in the summer. Whether it’s my peach mozzarella salad, watermelon feta chicken salad, or avocado strawberry salad, I’m such a big fan of a bowl full of crunchy, cold, flavorful goodness. However, when I’ve just come back from a farmer’s market run, this Mediterranean farro salad recipe is my favorite way to use up all that fresh produce!

Between the crispy roasted farro and chickpeas, crunchy veg, creamy marinated feta, and bright lemon Dijon dressing, every bite is full of fresh flavor and honestly the best textures. It feels light and refreshing while still being filling enough for a complete meal! And I personally like to throw in some cooked chicken for added protein. I love serving this salad for lunches, potlucks, and easy weeknight dinners, especially during the summer months when produce is at its peak. It’s such an easy meal!

Why You’ll Love This Recipe

• Taste + Texture – Crispy, crunchy, and creamy with sweet, savory, tangy, and salty flavors, this salad has it all! 
• Perfect for Meal Prep – Unlike most salads, this Mediterranean farro salad actually holds up well in the fridge, meaning it’s great to prep ahead of time. 
• Easy to Customize – Add protein, mix and match different veggies, or swap the dressing. The ingredients are completely customizable to suit various dietary needs and flavor preferences. 
• Super Quick – All the ingredients can be prepped at once, and the cook time is 15 minutes max, meaning this salad is ready to eat in 30 minutes or less. 

RELATED: Simple Quinoa Salad

Ingredients 

Crispy Farro, Chickpeas, & Kale

• Farro – Batch cook at the beginning of the week to prepare ahead of time, or buy pre-cooked farro microwave packs instead!
• Chickpeas – I use canned and drained chickpeas to save time, but you can cook dried chickpeas ahead of time if preferred. 
• Olive Oil – This helps the salt stick and the grains crisp in the oven. 
• Salt

Marinated Feta Salad

• Dressing – I use a slightly different version of my classic lemon vinaigrette, combining olive oil, Dijon mustard, lemon juice, honey, salt, and pepper. 
• Feta – I recommend using block feta for the best taste and texture. Goat cheese would taste amazing, too! 
• Veggies – Chopped kale, cherry tomatoes, red bell pepper, cucumber, zucchini, and red onion form the bulk of the salad. 
• Fresh Herbs – Fresh mint or basil adds a pop of brightness that balances some of the rich, tangy flavor of the dressing. 

How to Make a Mediterranean Farro Salad

This recipe looks and tastes like an expensive salad you’d get from a restaurant, but it’s super easy to make at home! All you need is a large sheet pan and a large bowl. Here’s how to make this Mediterranean Farro Salad recipe: 

1. Prepare the farro – Cook the farro according to the package instructions, and set it aside to cool. 
2. Crisp the farro and chickpeas – Toss the farro and chickpeas with oil and salt, and arrange them in an even layer on a large sheet pan. Roast just until golden and crispy. 
3. Prepare the dressing – Whisk all the dressing ingredients in a large salad bowl. 
4. Marinate the feta – Break the feta into pieces, and toss it with the dressing. Then, set it aside to marinate and absorb the flavor while the farro and chickpeas finish roasting. 
5. Toss the salad – Add the chopped veggies to the bowl of dressing, followed by the crispy farro and roasted chickpeas, and mix to combine and coat everything evenly. 
6. Serve – Finish with fresh mint or basil, and enjoy!

How to Cook Farro

Don’t let farro intimidate you! It’s just as easy to prepare as rice and adds a delicious chewy texture to this Mediterranean farro salad. 

For this recipe, you’ll need 2 cups cooked farro, which comes from about 3/4 cup uncooked pearled farro. Here’s how to easily make it: 

1. Rinse the farro under cold water.
2. Add the farro and 2 1/2 cups of water or broth to a medium saucepan. I like to use broth for extra flavor! 
3. Bring the mixture to a boil over medium-high heat.
4. Reduce the heat to a simmer and cook uncovered for 20-25 minutes, or until the farro is tender but still slightly chewy.
5. Drain any excess liquid and allow the farro to cool before using.

Tip: I like to cook the farro a day ahead and store it in the fridge overnight. Not only does this save prep time, but chilled farro gets extra crispy when roasted with the chickpeas!

Tips

• Cool the farro completely. If it’s still warm, the moisture will create a softer texture rather than the crisp exterior we want. 
• Dry the chickpeas well. Pat the chickpeas dry with a paper towel before roasting. Removing excess moisture prevents them from steaming in the oven and creates a crispier exterior.
• Let the feta marinate. While the farro and chickpeas roast, allow the feta to sit in the lemon Dijon dressing. This infuses it with flavor, creating a cohesive taste. 
• Finely chop the kale. Smaller pieces are easier to eat and blend more evenly with the other ingredients. I like to massage the kale with a little dressing before combining the salad, too. This helps make it a little more tender! 

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Variations

Add extra protein. Turn this salad into a complete meal by topping it with grilled chicken, rotisserie chicken, Instant Pot shredded chicken, salmon, easy lemon garlic shrimp, steak, or turkey meatballs.

Swap the greens. Not a fan of kale? Try chopped romaine, arugula, spinach, or mixed greens instead.

Use different vegetables. This recipe is a great way to use whatever produce you have on hand! Artichoke hearts, roasted red peppers, olives, radishes, or diced celery all work well.

Try a different cheese. Goat cheese, crumbled cotija, or even fresh mozzarella are delicious alternatives to the feta, creating a slightly different taste. 

Make it vegan. Omit the feta or replace it with your favorite dairy-free feta alternative, and use maple syrup instead of honey in the dressing to keep this salad plant-based. 

Add more Mediterranean flavor. Stir in Kalamata olives, sun-dried tomatoes, roasted red peppers, or marinated artichoke hearts for even more flavor.

Use another grain. If you don’t have farro, try cooked quinoa, barley, wheat berries, or brown rice instead.

How to Store

Store leftover salad in an airtight container in the fridge for up to 4 days. The flavors continue to develop as the salad sits, making it great to prep ahead of time! 

If you plan on making this recipe ahead of time, I recommend omitting the crispy farro and chickpeas until just before serving. This helps maintain their crispy texture. They’ll keep fresh in an airtight container in the fridge for 5 days. 

More Mediterranean-Inspired Recipes

• Mediterranean Chicken Feta Bake
• 20-Minute Mediterranean Chicken Pizzas
• Mediterranean Salad Bowls w/ Lebanese Meatballs
• Greek Chicken Bowl Recipe
• Greek Inspired Pita Bread Sandwiches
• Greek Chicken Kabobs w/ Tzatziki Sauce

Healthy Salads To Try

• Crispy Chili Lime Chickpea Salad
• Cold Lentil Salad with Lemon Balsamic Dressing
• Moroccan Chickpea Carrot Salad
• Roasted Chickpea Fall Salad
• Tandoori Paneer Salad
• Simple Green Goodness Chickpea Salad