Real Recipes From Real Home Cooks ®

egyptian farro salad

Recipe by
Francine Lizotte
Surrey South, BC

Incredibly tasty and also very healthy, this amazing salad is a great recipe to enjoy throughout the year!

yield 4 servings
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For egyptian farro salad

  • 1 c
    pearled farro, rinsed and drained
  • 3 c
    low-sodium vegetable broth
  • 1/2 tsp
    ground himalayan sea salt
  • 3 c
    arugula leaves, lightly packed
  • 1 can
    (19 oz.) chickpeas, drained and rinsed
  • 1/2 lg
    english cucumber, peeled and diced
  • 3/4 c
    feta cheese, crumbled
  • 1/2 c
    cherry tomatoes, washed and halved
  • 1/2 c
    mixed bell peppers, diced
  • 1/3 c
    red onions, diced
  • 1/4 c
    radishes, sliced
  • 1/2 c
    pistachio nuts, roughly chopped
  • 1/2 c
    fresh parsley, chopped
  • 2 Tbsp
    fresh mint leaves, chopped
  • 1/3 c
    extra virgin olive oil
  • 1 Tbsp
    red wine vinegar
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1 sm
    clove garlic, pressed
  • 1 tsp
    ground cumin
  • 1 tsp
  • 1/2 tsp
    dried mint leaves
  • 1/4 tsp
    ground coriander
  • 1/8 tsp
    ground ginger
  • ground himalayan sea salt, to taste
  • freshly ground black pepper, to taste (i always use mixed peppercorns)

How To Make egyptian farro salad

  • 1
    Rinse pearled farro under cold water to remove any powdery residues that might cover the grains after it has been processed and drain well.
  • 2
    In a medium saucepan over medium-high heat, add drained farro, vegetable broth and salt; stir well and bring to a boil.
  • 3
    Reduce the heat and let it simmer for 30 minutes or until the farro is tender and the liquid is absorbed - if it’s not cooked and the liquid is almost gone, add more broth.
  • 4
    Meanwhile, make the vinaigrette by combining all the ingredients in a measuring cup or a small bowl. Whisk and set aside.
  • 5
    When the farro is nice and tender, remove from the heat and drain the grains in a colander, stirring often.
  • 6
    To assemble the salad - In a large bowl, add arugula leaves, chickpeas, farro, cucumber, feta cheese, cherry tomatoes, bell peppers, red onions, radishes, pistachios, parsley and mint.
  • 7
    Gently toss until the ingredients are nicely mixed and serve immediately with the vinaigrette.
  • 8
    To view this incredibly tasty and healthy salad recipe on YouTube, click on this link >>>