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Lunch superfood: greek farro & chickpea salad w/ herbed yogurt

Lunch Superfood: Greek Farro & Chickpea Salad W/ Herbed Yogurt

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    Jul 14, 2015   Author : admin

There’s no better way to wake up in the morning than by eating a healthy dose of "lunch salad" armed with Greek farro (a type of hulled meat like spelt or emmer) and herbed yogurt. Here’s how you can make lunch a delightful time of day:

Ingredients (Farro)

  • 1 cup farro, rinsed
  • 1 tablespoon olive oil
  • 2 garlic cloves, pressed or minced
  • 1/2 teaspoon fine-grain sea salt

Ingredients (Herbed Yogurt)

  • 11/4 cups plain Greek yogurt
  • 11/2 tablespoon lightly packed fresh mint, torn into pieces
  • 11/2 tablespoon lightly packed fresh dill, roughly chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice (about 1/2 lemon)
  • 1/8 teaspoon salt

Ingredients (Salad)

  • 5 ounces mixed greens
  • 1 pint cherry tomatoes, sliced into rounds
  • 1 cucumber, sliced into thin rounds
  • 1/2 small red onion, chopped and then rinsed under water to mellow the flavor
  • 15 pitted Kalamata olives, sliced into rounds
  • 2 cups cooked chickpeas (or one 14-ounce can, rinsed and drained)
  • 1 avocado, sliced into strips Lemon wedges


  1. Rinse the farro and add it to a large pot, and then fill it up with water. When you have brought up the water to a boil, cover it and reduce the heat to a gentle simmer. You will need to cook the farro until it is tender and pleasantly chewy to bite. When you are done cooking the farro, you will need to drain it and mix it with the olive oil, garlic and salt.
  2. Using a blender or food processor, you must combine and blend the yogurt, mint, dill, olive oil, lemon juice and salt. You can choose to add an additional olive oil, lemon juice or salt to savor more taste.
  3. When assembling the salad, you must gently reheat the farro and chickpeas as desired.  Individual salad bowls must contain a handful of greens, cherry tomatoes, olives, cucumbers and avocado. You will need to add about 1/4 of the farro mixture and 1/4 of the chickpeas, mixed with a good amount of sauce. Complete your recipe by squeezing some lemon juice over the salad greens.


Image via Cookie & Kate

Written by Elonah Jade Bioneda

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