Farro, Feta, and Mint Salad

Makes 6 Cups
Bright Mediterranean flavors shine in this filling and refreshing salad.


  • 1 cup farro
  • 1 15-ounce can chickpeas, drained
  • Zest and juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • 3/4 to 1 cup feta cheese, crumbled
  • 1/2 cup small grape or cherry tomatoes, halved
  • 1/4 small red onion, chopped (optional)
  • 1/2 cup fresh mint leaves
  • Coarse salt to taste


  1. Boil farro in salted water for 25 to 30 minutes and drain. Combine in a bowl with chickpeas. Stir in the lemon juice and zest and olive oil. When cool, stir in the cheese, tomatoes, red onion, and mint.
Need help with the ingredients? Check our pantry list: