Food & Cooking Recipes Salad Recipes Farro, Chickpea, Feta, and Mint Salad 3.0 (16) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 20, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings: 6 Yield: 6 cups Mediterranean flavors shine in this salad. Salty feta, refreshing mint, and nutty farro and chickpeas combine with pungent lemon and red onion. Ingredients 2 ½ 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 ½ teaspoons fresh lemon juice 3 tablespoons extra-virgin olive oil ¾ cup feta cheese, crumbled (3 ounces) ½ cup grape or cherry tomatoes, halved ½ cup fresh mint ¼ small red onion, chopped (optional) Coarse salt Directions Combine farro and chickpeas in a bowl. Stir in lemon zest, juice, and oil. Let cool. Stir in cheese, tomatoes, mint, and onion. Season with salt. Refrigerate until ready to serve. (Salad can be refrigerated up to 2 days.) Johnny Miller Rate it Print