This farro arugula salad is a fresh, healthy meal packed with flavor! Chewy farro, creamy chickpeas, and sun-dried tomatoes mingle with peppery arugula and a blend of fresh herbs. But wait, there’s a secret twist – a hint of sweetness that will make you fall in love with this salad. Get ready to discover a new favorite!

We love farro around here, with its slightly nutty texture and wholesome goodness. It keeps you full and satisfied longer than rice, and I think farro is more versatile in recipes like in this farro salad. One of my other favorites is my farro with vegetables, and I’ve also used it in place of rice in these delicious stuffed peppers.
Ancient grains were not on the table in our Southern kitchen growing up, but I’ve fallen in love with them as an adult. Farro is my favorite, and quinoa is not haha. One thing I do with farro is cook a pot of it on Sunday as part of my meal prep, and then it’s ready to accompany whatever we have throughout the week.
Why you’ll love this recipe
FLAVOR – Sun-dried tomatoes add a ton of flavor to anything. We’re pairing them with cooked farro, fresh herbs, peppery arugula, chickpeas, and our secret twist — golden raisins. This salad is SO GOOD. Tip: add some of my famous lemon vinaigrette instead of simple olive oil.
MAKE-AHEAD – You can make this recipe ahead of time and store it for several days in the refrigerator. This is one of my favorite things to take when we go on a road trip.
What to serve with farro and arugula salad
You can serve this farro salad as a side dish with your favorite protein, like these parmesan chicken cutlets, or as the main dish with some sourdough bread.
I hope you’ll make this arugula and farro salad. I think you’ll love it!
What you’ll need for this farro salad recipe
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll down for frequently asked questions and tips for success.
The ingredients for this arugula and farro salad are simple, but they are powerful in terms of flavor. Don’t skimp on the fresh herbs!
- Cooked farro – cook a big pot early in the week and make the salad when you’re ready.
- Chickpeas – you can use cannellini beans if you prefer.
- Arugula – fresh peppery arugula. No substitutes here!
- Assorted fresh herbs – I like basil, parsley, mint, or rosemary.
- Sun-dried tomatoes – I prefer the kind in a jar with oil. Drain the oil before using.
- Golden raisins – these raisins offer subtle sweetness.
- Olive oil or lemon vinaigrette – just a little to bring it all together.
- Feta cheese – I don’t add this to the salad because my husband doesn’t like it, but I always add some to my serving.
Farro Arugula Salad
Ingredients
- 2 cups cooked farro
- 1 cup garbanzo beans
- ½ cup sun-dried tomatoes, chopped
- 1 cup coarsely chopped arugula
- ½ cup coarsely chopped basil
- ¼ cup chopped parsley
- ½ cup golden raisins
- 1 tablespoon chopped mint
- 1 tablespoon chopped rosemary
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
- feta cheese (optional)
Instructions
- Mix together the farro and beans.
- Gently stir in the remaining ingredients. Add feta cheese if desired.
Notes
Nutrition
Update Notes: This post was originally published on June 25, 2012, and was updated on June 27, 2024, with one or more of the following: step-by-step photos, video, updated recipe, or new tips.
How to make farro arugula salad
This arugula and farro salad requires some hands-on prep work, such as chopping the herbs and sun-dried tomatoes, but otherwise, it’s easy, and you’ll have it ready in a jiffy.
Step 1. Mix farro and beans. Add cooked farro and garbanzo beans to a bowl.
Step 2. Add arugula. Stir in coarsely chopped arugula.
Step 3. Add additional ingredients. Add chopped fresh herbs, sun-dried tomatoes, and golden raisins, and stir gently.
Step 4. Stir in olive oil or vinaigrette. Stir in a little olive oil and salt and pepper to taste.
Recipe tips
- Farro arugula salad is a great make-ahead dish. You can keep it in the refrigerator for several days.
- It is not a freezer-friendly recipe, though. The fresh herbs would lose their punch, and the texture would be less satisfying.
- We love this farro salad when we go on vacation! It’s a great packing salad for quick lunches.
- I use canned garbanzo beans, but you could cook your own by following this tutorial.
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This sounds great! I may make it for our Olympic Opening Ceremony dinner