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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: 15 mins
    total time: 2 hours 15 mins
  • servings: 6




  • 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

Cook's Note

Salad can be refrigerated for up to 2 days.


  1. Step 1

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

  2. Step 2

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

Martha Stewart Living, September 2011



Reviews (1)

  • 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.