New This Month

Farro, Chickpea, Feta, and Mint Salad


Mediterranean flavors shine in this salad. Salty feta, refreshing mint, and nutty farro and chickpeas combine with pungent lemon and red onion.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Martha Stewart Living, September 2011


  • 2 1/2 cups cooked farro, tossed with 1 tablespoon fresh lemon juice while warm
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 2 teaspoons finely grated lemon zest, plus 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 3/4 cup feta cheese, crumbled (3 ounces)
  • 1/2 cup grape or cherry tomatoes, halved
  • 1/2 cup fresh mint
  • 1/4 small red onion, chopped (optional)
  • Coarse salt


  1. Combine farro and chickpeas in a bowl. Stir in lemon zest, juice, and oil. Let cool.

  2. Stir in cheese, tomatoes, mint, and onion. Season with salt. Refrigerate until ready to serve.

Reviews Add a comment

  • kabarr
    12 SEP, 2011
    I've made this four times since the Sept. 2011 issue came out - it is an awesome lunch! It seemed a little on the oily side to me the first time I made it, so I've cut back to 2 tablespoons of oil and added an extra teaspoon of lemon juice. This gives it a little extra bite and it's not quite as oily on the palate. If you have a co-op or health food store near you, you can likely find farro in bulk - that's where I got mine.