Here’s a delicious Mediterranean Farro Salad inspired by my love of Mediterranean/Greek flavors… and ingredients in my fridge and pantry! A very modifiable recipe to accommodate what’s on hand.
I had some leftover hearts of palm in my refrigerator from the Vegan Crab Cakes I made. I knew they’d be good in some sort of a salad dish so I pulled out all the Mediterranean/Greek type ingredients I had on hand, chickpeas, sun dried tomatoes, kalamata olives, and artichoke hearts just to name a few, and created this delicious Mediterranean Farro Salad. I thought about using pasta but opted for farro this time. Then blended up a quick salad dressing from scratch but you could very easily use a store bought vinaigrette. Some feta cheese would be awesome in this but I’m not eating cheese at the moment. If you are a cheese eater I suggest you definitely add some!
Looking for other Mediterranean or Greek inspired recipes? Check out my delicious Homemade Hummus (the BEST), Garbanzo Bean Soup or a delicious Mediterranean Roasted Cauliflower
PrintMediterranean Farro Salad
Ingredients
1 C. farro
1 15 oz. can Chickpeas
1/2 C Hearts of Palm, sliced
1/4 C. Sun dried tomatoes, sliced
1/4 C. Kalamata olives, sliced
1 sm. jar marinated Artichoke hearts, drained (no need to rinse)
1/4 C. Roasted red bell pepper, diced
1/4 C. diced red onion
handful of grape tomatoes, cut in half
1/2 C. chopped parsley
For the Dressing:
1/3 C. red wine vinegar (could use balsamic)
1/4 C. aquafaba (liquid from canned chickpeas)
1/2 tsp. dijon mustard
1 tsp. each dried basil, dried oregano, garlic powder
1/2 tsp. onion powder
1/4 tsp. each salt & pepper
Instructions
Prepare farro according to package directions. Once cooked, place in large bowl.
Drain chickpeas (reserve 1/4 cup liquid for dressing). Rinse and add to bowl with farro.
Add remaining salad ingredients. Toss to combine.
Make Vinaigrette:
Whisk together vinaigrette ingredients. I blended it them briefly in my blender but you can just shake it up in a jar if you’d like.
Toss farro salad with vinaigrette. Serve room temperature or chilled.
Notes
The amount of hearts of palm, tomatoes, olives, red onion, roasted pepper are just a guide. Use as much or as little as you like. I tend to like an equal amount but it’s totally flexible!