New This Month

Farro, Feta, and Mint Salad


Bright Mediterranean flavors shine in this filling and refreshing salad.

  • Yield: Makes 6 cups

Source: Mad Hungry, Episode 1110


  • 1 cup farro
  • 1 15-ounce can chickpeas, drained
  • Zest and juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • 3/4 to 1 cup feta cheese, crumbled
  • 1/2 cup small grape or cherry tomatoes, halved
  • 1/4 small red onion, chopped (optional)
  • 1/2 cup fresh mint leaves
  • Coarse salt to taste


  1. Boil farro in salted water for 25 to 30 minutes and drain. Combine in a bowl with chickpeas. Stir in the lemon juice and zest and olive oil. When cool, stir in the cheese, tomatoes, red onion, and mint.

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