this delicious watermlon & feta farro bowl is light and refreshing providing the perfect mix of savory & sweet while offering whole grains, protein, fiber and FLAVOR with each bite!
I’m on a roll with adding fruit into my mid-day meals!
If you haven’t tried the watermelon & feta combination yet, you have to get on it. It’s a perfect sweet and salty mix that makes for a different twist on your usual lunch.
If you follow me on Instagram and watch my stories, then you know that I am a total watermelon lover. It’s one of my favorite warm weather fruits (although, if I’m being honest, I really love them all! It’s part of why I love summer so much – the produce is some of my favorite!).
And if you’ve read this blog for a while, then you know my Greek blood runs deep when it comes to feta.
Enter this watermelon & feta grain bowl. I’ve done watermelon & feta salads before but I wanted to bulk this up enough to be a meal that could stand alone on it’s own.
Farro was a natural choice to add – it’s nutty, slightly chewy and full of filling fiber. I also threw in some chickpeas (though chicken would also work!), red onions and arugula.
I kid you not when I tell you that I literally said “this is SO good” out loud upon my first bite. That feeling remained until my very last bite.
It’s hard to describe why it’s so delicious – it’s just something you have to experience to understand. It’s just the perfect combination of flavors and textures. Not to mention it’s SO easy to make. You can prep the farro over the weekend and then all you have to do some mid-day on weekdays is assemble!
watermelon & feta farro bowl with chickpeas & arugula
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 salad 1x
- Category: lunch
Description
this delicious watermlon & feta farro bowl is light and refreshing providing the perfect mix of savory & sweet while offering whole grains, protein, fiber and FLAVOR with each bite!
Ingredients
- 2/3 cup cooked farro
- 1 – 2 handfuls arugula
- 1/3 cup chickpeas, drained & rinsed
- 1 cup cubed seedless watermelon
- 1/4 cup crumbled feta cheese
- 2 tablespoons diced red onion
- Freshly ground black pepper and sea salt, to taste
- Olive oil and balsamic glaze
Instructions
- In a large bowl, layer farro, arugula, chickpeas, watermelon, feta and onion
- Sprinkle with salt and pepper to taste
- Drizzle with olive oil and balsamic glaze
Notes
- Cooked farro can be served hot or cold
Keywords: salad, lunch, watermelon, feta, farro
Leave a Reply