Farro, Feta, and Mint Salad

6 cups

Bright Mediterranean flavors shine in this filling and refreshing salad.


  • 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

  • ½ cup small grape or cherry tomatoes, halved

  • ¼ small red onion, chopped (optional)

  • ½ 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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