With its nutty flavor and chewy texture, farro is a sturdy companion for hearty greens like kale in this vegetarian friendly salad.

Recipe by Nancy Hughes
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Cook farro according to package directions. Place the chickpeas in a colander. Drain the farro over the chickpeas and run under cold water to cool farro quickly and rinse the beans. Drain well.

Instructions Checklist
  • In a large bowl combine the farro mixture with the greens, tomatoes, oil, lemon juice, and garlic. Top with cheese. Season to taste.


Note: This may be served as a hot entree, if you prefer. The cheese will melt slightly and the greens will wilt while tossing.

Nutrition Facts

461 calories; 21 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 11 g monounsaturated fat; 25 mg cholesterol; 419 mg sodium. 305 mg potassium; 51 g carbohydrates; 8 g fiber; 5 g sugar; 16 g protein; 0 g trans fatty acid; 1354 IU vitamin a; 29 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 243 mg calcium; 2 mg iron;

Reviews (1)

12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This salad is hearty, tastes very fresh with the lemon, and is very satisfying.