Farro Salad with Vegetables

Healthy Start Farro Salad with Vegetables
This Farro Salad with Vegetables is a great side dish to pair with baked chicken or fish. The combination is a healthy and filling meal.

Farro Salad with Vegetables
Makes 10 to 12 servings
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  1. 1 (12-ounce) package farro, prepared according to package directions
  2. 1 pint grape tomatoes, halved
  3. 1 English cucumber, diced
  4. 1 (14-ounce) can sliced hearts of palm, drained
  5. 1 (7-ounce) jar pitted kalamata olives
  6. 1 bunch green onions, chopped
  7. 1 large red bell pepper, chopped
  8. 1 large yellow bell pepper, chopped
  9. 1 (15.5-ounce) can chickpeas, drained 1/2 cup chopped fresh cilantro
  10. 1/2 cup extra-virgin olive oil
  11. 1/3 cup fresh lemon juice
  12. 2 teaspoons garlic powder
  13. 1 teaspoon salt
  14. 1/2 teaspoon ground black pepper Garnish: toasted pine nuts
  1. In a large bowl, combine farro, tomatoes, cucumber, hearts of palm, olives, green onions, red bell pepper, yellow bell pepper, chickpeas, and cilantro, stirring until combined. 2. In a small bowl, combine olive oil, lemon juice, garlic powder, salt, and pepper, whisking to combine. Add olive-oil mixture to farro mixture, stirring to combine. Garnish with toasted pine nuts, if desired.
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