Bob’s Red Mill Viral Farro Salad
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4 - 6 servings
-
Calories
529 kcal
-
Course
Others
-
Cuisine
Mediterranean
Bob’s Red Mill Viral Farro Salad
Description
This salad uses farro cooked according to package directions as a chewy, nutty grain base. Chickpeas add protein and earthiness, while diced Granny Smith apple and cucumber introduce brightness and crunch. Shallots and red onion offer sharpness, complemented by the rich tang of grated Parmesan and crunch of pistachios. The dressing is a honey-sweetened Dijon mustard blend with olive oil, red wine vinegar, and fresh lemon juice, seasoned with garlic powder, salt, and black pepper.
Fresh basil, parsley, and mint herbs lift the salad with aromatic complexity. The salad is mixed thoroughly to evenly distribute the dressing and flavors, making it suitable for summer meals, potlucks, or picnics.
The recipe encourages customization with optional ingredients like avocado or vinegar swaps, and can be made gluten-free by substituting quinoa for farro. Stored in an airtight container, it keeps well for up to 6 days, making it practical for make-ahead meals.
Ingredients
- 2 cups farro cooked
- 1 - 389 ml chickpeas canned
- 1 cup cucumber diced
- 1 apple diced, Granny Smith
- 1 shallot diced, medium
- ¼ cup red onion diced
- ½ cup Parmesan Cheese grated
- ¼ cup pistachio
- 3 tbsp. Dijon mustard
- 3 tbsp. honey
- 3 tbsp. olive oil
- 2 tbsp. red wine vinegar
- lemon juice of 1
- 2 tsp. garlic powder
- 1 ½ tsp. salt
- 1 tsp. black pepper cracked
- ½ cup basil chopped, fresh
- ¼ cup parsley chopped, fresh
- ¼ cup mint chopped, fresh
Instructions
- Cook the Bob’s Red Mill Farro according to the instructions on the package. Allow to cool.
- Drain and rinse the chickpeas and set aside.
- In a small bowl, add the dijon mustard, honey, olive oil, red wine vinegar, lemon juice, garlic powder, salt, and cracked black pepper. Whisk to combine and set aside.
- In a large bowl, combine ALL of the other ingredients.
- Pour the dressing overtop and mix to combine. Adjust seasoning to taste.
- Serve yourself up a large bowl of this insanely tasty and nutritious salad!!
Notes
- This salad is packed with ingredients to serve as a filling lunch or potluck dish.
- Customize by adding avocado, swapping vinegars, or using dairy-free cheese to make it vegan.
- Make it gluten-free by substituting quinoa for farro.
- Store in an airtight container in the refrigerator for 4 to 6 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 529kcal | 26% |
| Carbohydrates | 82.1g | 27% |
| Protein | 19.3g | 39% |
| Fat | 15.4g | 24% |
| Saturated Fat | 3.2g | 16% |
| Polyunsaturated Fat | 2.7g | 16% |
| Cholesterol | 5.8mg | 2% |
| Sodium | 664.4mg | 28% |
| Fiber | 10.9g | 44% |
| Sugar | 15.2g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing
