Description
loaded with protein and fiber, this easy summer farro salad comes together quickly with a handful of ingredients and is full of flavor!
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350 degrees F
- Place walnuts on a baking sheet and bake for 5-7 minutes
- Remove walnuts from the oven and set aside.
- Meanwhile cook farro according to package instructions
- While farro cooks, add olive oil to a non-stick skillet over medium-high heat
- Once oil heats up, add cubed zucchini to the pan cooking for 2-3 minutes without stirring
- Add salt and pepper to zucchini, cooking 1-2 more minutes or until zucchini is just tender
- Toss chickpeas into the pan stirring for another 30 seconds then remove from heat
- Add chickpeas and zucchini as well as vinegar to pot of cooked, drained farro
- Salt and pepper to taste
- Gently fold in feta cheese, cranberries and toasted walnuts
Nutrition
- Serving Size: 2 servings
Keywords: farro, chickpeas, feta, cranberries, walnuts, grain bowl
