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!

A bowl of mixed salad containing chickpeas, green leafy vegetables, farro, and sun-dried tomatoes, accompanied by a slice of bread.

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!

A mixed salad in a glass bowl containing chickpeas, farro, sun-dried tomatoes, arugula, and golden raisins is being served with wooden salad tongs.

What you’ll need for this farro salad recipe

A top-down view of ingredients for a salad, including cooked grains, chickpeas, dried fruit, sun-dried tomatoes, herbs, arugula, olive oil, and salt and pepper shakers on a white wooden surface.

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.
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5 from 1 vote

Farro Arugula Salad

Farro and arugula salad with herbs and sun-dried tomatoes is bursting with fresh flavors. You'll want this salad all year long!
Prep: 20 minutes
Total: 20 minutes
Servings: 6 servings
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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

The farro and arugula salad keeps in the refrigerator for several days but tastes best the first couple of days.

Nutrition

Serving: 6servings, Calories: 230kcal, Carbohydrates: 34g, Protein: 4g, Saturated Fat: 1g, Sodium: 32mg, Fiber: 5g, Sugar: 8g
Course: Salad
Cuisine: American
Calories: 230
Keyword: farro arugula salad, farro salad
Love this recipe?Mention @southernfoodandfun or tag #southernfoodandfun!

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.

A white bowl with a mixture of chickpeas and grains, next to three smaller bowls containing arugula, dried tomatoes, and raisins on a white wooden surface, with a striped cloth nearby.

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.

A white bowl filled with greens and a mix of ingredients on a white wooden table, accompanied by a wooden spatula, a striped cloth, olive oil bottle, and plates with forks.

Step 4. Stir in olive oil or vinaigrette. Stir in a little olive oil and salt and pepper to taste.

A hand pouring oil into a bowl of mixed salad with greens and beans, surrounded by wooden salt and pepper shakers, plates with forks, and a striped cloth on a white wooden surface.

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.
A clear glass bowl containing a mixed salad of chickpeas, farro, arugula, raisins, and herbs. A plate of sliced bread is partially visible in the background.

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About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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