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Greek farro salad has all the Mediterranean flavors you love along with healthy grains, roasted broccoli, and chickpeas for satisfying vegetarian winter meal. Serve warm or at room temperature. | justalittlebitofbacon.com #greekrecipes #mediterraneanrecipes #greeksalad #mediterraneansalads #farrorecipes #grainsalads #greek
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Greek Farro Salad with Roasted Chickpeas

Greek farro salad has all the Mediterranean flavors you love along with healthy grains, roasted broccoli, and chickpeas for satisfying vegetarian winter meal. Serve warm or at room temperature.
Course Salad
Cuisine Greek
Keyword broccoli and apple salad, greek farro salad, greek grain salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 600kcal
Author justalittlebitofbacon

Ingredients

Farro

  • 3/4 cup pearled farro
  • 2 tbsp cider vinegar
  • 1 bay leaf
  • kosher salt

Salad

  • 4 cups broccoli florets
  • 1 15-oz can chickpeas, drained, rinsed, and dried
  • 3 tbsp olive oil, divided
  • kosher salt
  • 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 2 apples, thinly sliced or chopped
  • 1/4 cup thinly sliced red onion
  • 4 oz feta
  • 1/2 cup pitted kalamata olives, halved
  • 1/2 cup Greek salad dressing, purchased or homemade

Instructions

Farro

  • Add farro to a medium saucepan. Fill with water until it is 1 inch above the farro.
  • Pour in the cider vinegar. Add the bay leaf and a spoonful of kosher salt.
  • Bring the farro to a boil over high heat, then lower the heat to medium and let simmer for 20-25 minutes. Farro will be softened but still chewy.
  • Drain (discard the bay) and either use warm to spread out the farro on a baking sheet to cool.

Salad

  • Heat oven to 400F.
  • Toss broccoli with 2 tablespoons olive oil and a pinch of kosher salt and spread out on half a baking sheet.
  • Then (using the same bowl) toss chickpeas with 1 tablespoon olive oil, a pinch of kosher salt, paprika, and cayenne. Spread them out on the other half of the baking sheet.
  • Roast the broccoli and chickpeas for 18-20 minutes, stirring occasionally. Or until the broccoli browned and tender and the chickpeas are a little crispy.
  • Layer the salad ingredients into four bowls. Start with the farro, then add the broccoli and chickpeas, finally the apples, onion, feta, and olives.
  • Pour salad dressing over and serve.

Notes

  • Farro: Make sure you are using pearled farro. If your farro is NOT pearled, check the package for cooking directions since it will take longer than the pearled version.
  • Other Grains: You can substitute other grains, such as quinoa, brown rice, bulgur, barley, etc. Use the same amount of dried grain and follow the package directions to cook it.
  • Other Vegetables: You can use other roasted vegetables with or in place of the broccoli. Possibilities include cauliflower, brussels sprouts, carrots, parsnips, radishes, and asparagus. These vegetables may have different roasting times so double check how long they need to cook before you use them.
  • Salad Dressing: Any Greek dressing you enjoy will be good. I used my Greek Mason Jar Dressing.
  • Serving: You can also serve the salad in one large bowl for people to help themselves. Toss the dressing with the farro, broccoli, and onion. Top with the rest of the ingredients.

Nutrition

Calories: 600kcal