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Farro Salad

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Farro Salad with arugula, herbs, and sun-dried tomatoes is bursting with fresh flavors. You'll want this salad all year long!

DIFFICULTY:
EASY

YIELD:
6 SERVINGS

TIME:
20 MINUTES

A white bowl filled with farro salad with a fork on the side.

We love farro around here, with its slightly nutty texture and wholesome goodness. It keeps you full and satisfied a bit longer than rice, and I think farro is more versatile in recipes, like this delicious farro salad. One of my other favorites is my Farro with Vegetables.

You'll need these ingredients

  • cooked farro
  • garbanzo beans
  • arugula
  • assorted fresh herbs - I like basil, parsley, mint, rosemary
  • sun-dried tomatoes
  • golden raisins
  • olive oil

How to make farro salad

This farro salad requires a bit of hands-on prep work with chopping the herbs and sun-dried tomatoes, but otherwise it's easy and you'll have it ready in a jiffy.

  1. Add cooked farro and garbanzo beans to a bowl.
  2. Stir in coarsely chopped arugula.
  3. Add chopped fresh herbs, sun-dried tomatoes, golden raisins, and stir gently.
  4. Stir in a little olive oil and salt and pepper to taste.
  • Cooked farro and chickpeas in a white bowl.
  • Chopped arugula on a white cutting board.
  • Chopped herbs to stir into farro salad.

Quick tips

  • Farro salad is a great make ahead dish. You can keep it in the refrigerator for several days.
  • Not a freezer friendly recipe though. The fresh herbs would lose their punch and the texture would not be as good.
  • 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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A white bowl filled with farro salad with a fork on the side.

Farro Salad

5 from 1 vote
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Farro Salad with arugula, herbs, and sun-dried tomatoes is bursting with fresh flavors. You'll want this salad all year long!
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prep time: 20 mins
total time :20 mins
servings :6 servings
author: Lucy Brewer

Ingredients 

  • 2 cups cooked farro
  • 1 cup garbanzo beans
  • ½ cup sundried 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

Instructions

  • Mix together the farro and beans.
  • Gently stir in the remaining ingredients.

Notes

Keeps in fridge for several days but tastes best the first couple of days.
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Nutrition
Serving: 6servingsCalories: 230kcalCarbohydrates: 34gProtein: 4gSaturated Fat: 1gSodium: 32mgFiber: 5gSugar: 8g
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UPDATE NOTES: This post was originally published June 25, 2012, and on March 10, 2022, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.

Recipe Rating




Tracy Arntzen

Tuesday 24th of July 2012

This sounds great! I may make it for our Olympic Opening Ceremony dinner