Remember my new favorite snack from my last post? Well, meet my new favorite lunch. I’ve had this for lunch for the last four days and I’m still not sick of it.
Let’s backtrack a little to January when I declared this year as the year of grains. I’m ashamed to admit that I haven’t tried any new grains since this barley recipe. For awhile I couldnt find farro in my local grocery store, but now I’ve discovered that both Trader Joe’s and Whole Foods carry it. So I finally tried it and I really like it! I liked barley too, but the farro is much lighter and less hearty tasting. I’ve tried a couple different kinds of farro now, some that are preboiled and only need to be cooked for 15 minutes and some that are not and need to be cooked for 50 minutes. Both are good but I think I prefer the type that cooks for 50 minutes. But I say use whatever you can find.
I had thought about making a farro based salad but then I found this recipe on Martha Stewart and realized I could integrate my new favorite snack, so clearly that’s what I went with. And boy am I glad I did! This dish is super tasty. It’s definitely good for you, but the tangy feta, slightly spicy chickpeas, and fresh mint really make this something to indulge in.
Side note, is it embarrassing to admit that I’m not sure how to pronounce farro? Is it fair-o? Or far-o? Somebody please set me straight! And then make this dish. For realz.
- 1 cup uncooked farro
- One recipe spice roasted chickpeas
- 4 oz feta, cut into small pieces
- ½ of a small red onion, finely diced*
- 1 cup cherry or grape tomatoes, sliced
- Handful of fresh mint, roughly chopped
- Half of a lemon
- Cook the farro according to the package instructions and set aside to cool. While still warm, squeeze the lemon into the farro and stir.
- Once the farro is cool, place in a medium bowl. Add the feta, roasted chickpeas, diced red onion, sliced tomatoes, and chopped mint and gently toss to combine. Taste and season with salt and pepper if needed. Enjoy!
Adapted from Martha Stewart