protein-packed summer farro salad // cait's plate

protein-packed summer farro salad

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2-4 servings 1x
  • Category: Lunch


loaded with protein and fiber, this easy summer farro salad comes together quickly with a handful of ingredients and is full of flavor!



  • 1 cup farro, cooked
  • 1 medium zucchini (or two small), cubed
  • 1 can chickpeas, drained and rinsed
  • 1/2 tablespoon olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 cup dried cranberries
  • 1/4 cup feta cheese
  • 1/4 cup toasted walnuts
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees F
  2. Place walnuts on a baking sheet and bake for 5-7 minutes
  3. Remove walnuts from the oven and set aside.
  4. Meanwhile cook farro according to package instructions
  5. While farro cooks, add olive oil to a non-stick skillet over medium-high heat
  6. Once oil heats up, add cubed zucchini to the pan cooking for 2-3 minutes without stirring
  7. Add salt and pepper to zucchini, cooking 1-2 more minutes or until zucchini is just tender
  8. Toss chickpeas into the pan stirring for another 30 seconds then remove from heat
  9. Add chickpeas and zucchini as well as vinegar to pot of cooked, drained farro
  10. Salt and pepper to taste
  11. Gently fold in feta cheese, cranberries and toasted walnuts


  • Serving Size: 2 servings

Keywords: farro, chickpeas, feta, cranberries, walnuts, grain bowl

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