Mediterranean Farro Salad


Units Scale
  • 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


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 nutribullet 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.



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!