Mediterranean Farro Salad with Roasted Red Peppers, Chickpeas and Feta

Steps

1. Step 1

   Bring a medium pot of water to a boil. Add the farro and 1 tsp salt, then lower to a steady simmer and cook until the grains are tender but still chewy, 20 to 25 minutes. Drain well and spread on a plate or sheet pan to cool slightly.

   25 min

   • 1 1/2 cups pearled farro
   • 1 tsp salt
2. Step 2

   While the farro cooks, make the dressing: in a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice, lemon zest, garlic, honey, oregano, 1/2 tsp salt and several grinds of black pepper.

   5 min

   • 1/3 cup extra-virgin olive oil
   • 3 tbsp lemon juice
   • 1 tsp lemon zest
   • 2 cloves garlic
   • 1 tsp honey
   • 1/2 tsp dried oregano
   • 1/2 tsp salt
   • black pepper
3. Step 3

   Heat the 3 tbsp olive oil in a large skillet over medium-high heat. Add the dried chickpeas and cook, stirring every minute or two, until golden and crisp at the edges, 8 to 10 minutes. Stir in the cumin and smoked paprika, cook 30 seconds more, then slide the chickpeas onto a plate and season with a pinch of salt.

   10 min

   • 1 can chickpeas (15 oz)
   • 3 tbsp olive oil
   • 1 tsp ground cumin
   • 1/2 tsp smoked paprika
4. Step 4

   Put the warm farro in a large bowl and toss with about two-thirds of the dressing so it soaks in. Let it sit 5 minutes.

   5 min

5. Step 5

   Add the roasted red peppers, olives, scallions, parsley and mint and toss. Pour in the remaining dressing and toss again. Taste and add salt, pepper or a squeeze more lemon as needed.

   • 1 1/2 cups jarred roasted red peppers
   • 3/4 cup pitted Kalamata olives
   • 4 scallions
   • 1 cup flat-leaf parsley leaves
   • 1/2 cup mint leaves
6. Step 6

   Spread the salad on a platter or into bowls, then scatter the crisped chickpeas and crumbled feta over the top so the chickpeas stay crunchy. Serve warm or at room temperature.

   • 6 oz feta

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026