Greek Farro Salad (Edit recipe)

This recipe is an oldie but a goodie. It has all of my favorite Greek flavors, is super simple to make, and is a great lunch, dinner, or even side. Doesn’t get much better than that!

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	600
Fat:	27 g
Carbohydrates:	68 g
Protein:	23 g
Cholesterol:	16 g
Sodium:	426 mg
Fiber:	12 g
Sugars:	9 g
Calculated per serving.

by All Roads Lead to Healthy

View original recipe

Serves: 4

Ingredients

2 cups Farro, cooked
1 cup Chickpeas
2 - 3 whole Cucumber, cubed
2 cup Cherry Tomato, halved
1 whole Red Onion, chopped
0.5 cup Kalamata Olives, pitted and halved
0.5 cup Feta Cheese, crumbled
0.25 cup Tahini
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Red Wine Vinegar
2 Tbsp Lemon Juice
0.5 tsp dried Oregano
1 Tbsp Avocado Oil
0.25 tsp Chili Powder
0.125 tsp Garlic Powder
Sea Salt, to taste
Black Pepper, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Toss the chickpeas with the avocado oil, chili powder, garlic powder, sea salt, and black pepper and bake in a preheated 400 degree oven for 15-20 mins.
Distribute the cucumber, cherry tomatoes, red onion, kalamata olives, farro, chickpeas, and feta evenly between 4 bowls.
Mix together the EVOO, red wine vinegar, lemon juice, oregano, sea salt, and black pepper, and drizzle the dressing over the four bowls.
Drizzle the tahini over each bowl.
Serve and enjoy!