This salad is fresh, filling, and has the perfect mix of textures.
It’s one of those recipes that tastes even better the next day
You get crispy roasted chickpeas, chewy farro, and a zingy lemon herb dressing that ties it all together.
Super simple, but still feels kinda fancy.
Why I Love This Recipe
This is one of my go-to salads for meal prep or when I want something hearty but not heavy. I first made it when I had a random bag of farro in the pantry and no idea what to do with it. Now it’s in regular rotation.
- It’s satisfying thanks to the farro and chickpeas
- Full of flavor from the lemon herb dressing
- Tastes great warm, cold, or room temp
- Great for packed lunches or a light dinner
- Vegan, high in protein, and budget-friendly
Servings & Time
Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
What You’ll Need
For the Salad
- 1 can chickpeas (15 oz), rinsed and drained
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 cup dry farro
- 2 1/2 cups water
- 1 cup chopped cucumber
- 1/2 cup halved cherry tomatoes
- 1/4 cup chopped red onion
- 2 tbsp chopped fresh parsley
For the Lemon Herb Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
1. Roast the Chickpeas
Toss the rinsed chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread them on a baking sheet and roast at 425°F for 20–25 minutes, shaking halfway, until golden and crispy.
2. Cook the Farro
While the chickpeas roast, cook the farro. Bring 2 1/2 cups of water to a boil, then add farro. Simmer uncovered for 20–25 minutes until tender. Drain any extra water and let it cool slightly.
3. Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon, minced garlic, oregano, salt, and pepper until emulsified and creamy.
4. Chop Your Veggies
While everything cooks, chop the cucumber, red onion, cherry tomatoes, and parsley. Keep everything about the same size for even bites.
5. Combine Everything
In a large bowl, mix the cooked farro, roasted chickpeas, chopped veggies, and parsley. Pour over the dressing and toss gently until everything is well coated.
Why This Recipe Works (Quick Science) 🧪
- Farro = Fiber + Texture: Farro is a whole grain that holds its shape and adds chewiness, making the salad filling.
- Roasting Chickpeas = Crunch: Roasting drives out moisture and crisps up the outer shell for satisfying crunch and flavor.
- Acid in the Dressing: The lemon juice brightens everything and helps balance the earthy grains and roasted chickpeas.
- Emulsified Dressing: Whisking mustard with oil and acid binds the dressing and makes it cling to each ingredient better.
Meal Plan Ideas 🍽
- Lunch: Make a double batch—it’s perfect cold the next day.
- Dinner: Serve with pita and hummus for a full meal.
- On-the-go: Store in jars or meal prep containers.
- Add Protein: Toss in grilled tofu or leftover roasted chicken if you’re not keeping it vegan.
Common Mistakes to Avoid ❌
- Undercooking Farro: If it’s too firm, it throws off the whole texture. Simmer until tender.
- Skipping the Dressing Step: The dressing pulls everything together. Don’t skip or under-season it.
- Overcrowding the Chickpeas: They won’t crisp up if they’re piled too high. Use a large pan and give them space.
- Adding Dressing Too Early: If meal prepping, keep the dressing separate until just before serving.
What to Serve With This
- Pita bread or warm naan
- Hummus or baba ghanoush
- Grilled or roasted veggies
- Soup like lentil or tomato basil
- Iced tea or sparkling water with lemon
FAQ
Q: Can I use another grain besides farro?
Yes! Quinoa, barley, or brown rice work great. Just follow their specific cook times.
Q: Can I use dry chickpeas instead of canned?
Sure—just soak and cook them ahead of time. You’ll need about 1 1/2 cups cooked.
Q: Is this salad gluten-free?
Farro contains gluten, so swap with quinoa to make it gluten-free.
Q: How long will it last in the fridge?
It keeps well for up to 4 days. Store the dressing separately if you’re prepping ahead.
Q: Can I eat it warm or cold?
Both! It’s delicious warm right after mixing, but it also tastes great cold from the fridge.
Nutrition Info (Per Serving – 4 Servings)
- Calories: ~370
- Protein: 13g
- Carbs: 45g
- Fat: 14g
- Fiber: 9g
Final Thoughts
This roasted chickpea & farro salad is fresh, simple, and packed with flavor and texture. Whether you’re making it for meal prep or a quick weeknight meal, it’s one of those recipes you’ll keep coming back to.
Let me know in the comments if you made it, and feel free to ask any questions—I’d love to hear how yours turned out!