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5.0 from 39 votes

Bob’s Red Mill Viral Farro Salad

This easy, quick, and delicious farro salad was inspired by the viral Jennifer Aniston salad with my own spin to it. It's great for meal prep or summer!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 - 6 servings
Calories: 529 kcal
Course: Others
Cuisine: Mediterranean

Ingredients

  • 2 cups farro cooked
  • 1 - 389 ml can chickpeas
  • 1 cup cucumber diced
  • 1 granny smith apple diced
  • 1 medium shallot diced
  • ¼ cup red onion diced
  • ½ cup Parmesan Cheese grated
  • ¼ cup pistachios
  • 3 tbsp. Dijon mustard
  • 3 tbsp. honey
  • 3 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • Juice of 1 lemon
  • 2 tsp. garlic powder
  • 1 ½ tsp. salt
  • 1 tsp. cracked black pepper
  • ½ cup fresh basil chopped
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh mint chopped

Instructions

    Cup of Yum
  1. Cook the Bob’s Red Mill Farro according to the instructions on the package. Allow to cool.
  2. Drain and rinse the chickpeas and set aside.
  3. 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.
  4. In a large bowl, combine ALL of the other ingredients. 
  5. Pour the dressing overtop and mix to combine. Adjust seasoning to taste. 
  6. Serve yourself up a large bowl of this insanely tasty and nutritious salad!!

Notes

  • This salad is SUPER packed with everything you need this summer! Take it for lunch, potlucks, barbeques, etc.! Your friends and family will adore you!
  • This salad is SUPER packed with everything you need this summer! Take it for lunch, potlucks, barbeques, etc.! Your friends and family will adore you!
  • Customize this salad and add or remove any ingredients you wish- add some avocado, use apple cider vinegar, add some lemon zest, and even swap the parmesan for your favorite dairy-free substitute to make this vegan!
  • Customize this salad and add or remove any ingredients you wish- add some avocado, use apple cider vinegar, add some lemon zest, and even swap the parmesan for your favorite dairy-free substitute to make this vegan!
  • Make this salad gluten free by using quinoa!
  • Make this salad gluten free by using quinoa!
  • Salad can be kept in the fridge in an airtight container for 4 – 6 days. 
  • Salad can be kept in the fridge in an airtight container for 4 – 6 days. 

Nutrition Information

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 Cholesterol 5.8mg (2%) Sodium 664.4mg (28%) Fiber 10.9g (44%) Sugar 15.2g (30%)

Nutrition Facts

Serving: 4- 6 servings

Amount Per Serving

Calories 529

% 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.