Mediterranean Farro Salad with Zucchini and Chickpeas

Name: Mediterranean Farro Salad with Zucchini and Chickpeas
Total time: 40 min
Yield: 6 personnes
Cuisine: Méditerranéenne
Ingredients: 1 ½ cups (270g) pearled farro; 3 cups water; 1 teaspoon salt; ½ pound zucchini, sliced into half-moons; ½ cup sweet onion; 1 small garlic clove, minced; 1/3 cup olive oil; ¼ cup lemon juice; 2 teaspoons lemon zest; 2 tablespoons apple cider vinegar; 1 ½ cups chickpeas; 1 cup Italian parsley, chopped; ½ cup fresh mint, chopped; 2 tablespoons fresh oregano, chopped; Salt and pepper to taste; ½ cup Feta (optional)

Marinated zucchini and chickpeas paired with fresh herbs define this Mediterranean-inspired farro salad. A bright, lemony dressing ties the ingredients together for a light and refreshing dish.

40 min

6 pers

saucepan

Entrée

vegetarian

mediterranean

farro

healthy

Feasting at Home

Ingrédients

6 pers

1 1/2 cup pearled farro
3 cup water
1 tsp salt
1/2 pound zucchini · sliced into half-moons
1/2 cup sweet onion
1 garlic clove · minced
1/3 cup olive oil
1/4 cup lemon juice
2 tsp lemon zest
2 tbsp apple cider vinegar
1 1/2 cup chickpeas
1 cup Italian parsley · chopped
1/2 cup fresh mint · chopped
2 tbsp fresh oregano · chopped
Salt and pepper · to taste
1/2 cup Feta · optional

Préparation

1
Combine the farro, water, and salt in a pot. Bring to a boil, then cover and simmer on low for 25 minutes until the grain is tender. Drain any remaining water and set aside to cool for about 30 minutes.
2
Whisk together the zucchini, onion, garlic, olive oil, lemon juice, vinegar, chickpeas, and lemon zest in a medium bowl. Allow the mixture to marinate while the farro cools.
3
Combine the cooked farro and fresh herbs with the marinated zucchini and chickpea mixture. Season with salt and pepper to taste, and garnish with feta if desired.