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Prep Time:
20m
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Cook Time:
15m
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Total Time:
35m
Ingredients
- 2 c farro
- 3 c water
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 seedless hothouse cucumber, chopped into bitesize pieces
- 1/2 c Kalamata olives, pitted, halved
- 1 can chickpeas, 15 oz, drained and rinsed
- 1 can artichoke hearts, 15 oz, drained and rinsed, chopped
- 5 scallions, chopped
- 1 c parsley, finely chopped
- 1/2 c basil or mint, finely chopped
- 2 lemons, need zest of 1, juice of 2
- 1/4 c Olive oil
- 1/2 c feta, plus more for topping
- Salt and pepper
Instructions
- Cook farro according to package instructions. I used Central Market’s 10 minute farro that I cook in water with some garlic and onion powder. Once cooked, set aside to cool.
- Chop all the vegetables and herbs and place them in a large bowl. Add in the cooled farro and toss everything to combine. Pour over the lemon juice, olive oil, lemon zest, salt and pepper. Add in the crumbled feta and toss.
- Taste the salad to adjust any necessary seasonings.
- Serve chilled with extra feta and lemon zest on top. Enjoy!
