Roasted Chickpea & Farro Salad

This roasted chickpea and farro salad is one of my favorite go-to meals when I want something fresh, filling, and a little fancy without being fussy.

It’s got the perfect mix of warm and cool—crispy chickpeas, chewy farro, crunchy veggies, and a bright lemony dressing that ties it all together.

You can make it for lunch, meal prep, or dinner, and it always hits the spot.

Why I Love This Recipe

I came up with this one during a time I needed meals that kept me full but didn’t make me feel heavy. I had a bag of farro I hadn’t touched in forever, and some leftover chickpeas, and the rest just came together. Now, it’s something I make on repeat.

• It’s super filling and still feels light
• Easy to meal prep for the week
• The crispy chickpeas are addictive
• The lemon herb dressing is super fresh and goes with everything
• Totally plant-based, but still hearty

Makes: 4 servings
Time: 45 minutes total

What You’ll Need

For the Salad:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil (for roasting chickpeas)
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• 1 cup farro (uncooked)
• 2 cups water
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• ¼ cup fresh parsley, chopped

For the Lemon Herb Dressing:

• ¼ cup olive oil
• 3 tbsp lemon juice (fresh)
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Tools You’ll Need

• Sheet pan
• Parchment paper
• Medium saucepan
• Fine mesh strainer
• Large mixing bowl
• Small mason jar (or bowl for dressing)
• Sharp knife
• Cutting board

Pro Tips

• Dry the chickpeas well before roasting so they get crispy
• Cook farro until chewy, not mushy—taste test it!
• Let the farro cool before mixing so it doesn’t wilt the veggies
• Shake the dressing in a jar to emulsify it fast
• Make extra chickpeas for snacking—they’re so good

Substitutions and Variations

• Use quinoa or brown rice instead of farro
• Add avocado or feta for a creamy touch
• Use lime juice instead of lemon for a twist
• Sub basil or dill for parsley
• Add greens like arugula or baby spinach

Make Ahead Tips

• Roast chickpeas and cook farro up to 3 days in advance
• Store dressing in a sealed jar in the fridge for up to a week
• Chop veggies the night before and keep in separate containers

How to Make Roasted Chickpea & Farro Salad

Step 1: Roast the Chickpeas

Preheat oven to 400°F. Pat 1 can chickpeas dry with paper towels. Toss with 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp smoked paprika, and ½ tsp salt. Spread on parchment-lined sheet pan and roast for 30-35 minutes, shaking halfway.

Step 2: Cook the Farro

In a saucepan, add 1 cup farro and 2 cups water. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until farro is tender and chewy. Drain any excess water and let cool.

Step 3: Make the Dressing

In a small mason jar, combine ¼ cup olive oil, 3 tbsp lemon juice, 1 clove minced garlic, 1 tsp Dijon mustard, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. Shake until fully mixed.

Step 4: Chop the Veggies

Dice 1 cup cucumber, halve 1 cup cherry tomatoes, finely dice ¼ cup red onion, and chop ¼ cup fresh parsley.

Step 5: Assemble the Salad

In a large mixing bowl, combine cooled farro, roasted chickpeas, chopped veggies, and dressing. Toss until well coated.

Step 6: Serve

Scoop salad into a round bowl. Top with extra parsley or a lemon wedge if you like.

Leftovers and Storage

• Store salad in an airtight container in the fridge for up to 4 days
• Keep dressing separate if possible to keep things crisp
• Roasted chickpeas soften over time—re-crisp in the oven or air fryer

Macros Information (per serving, based on 4 servings)

• Calories: 420
• Protein: 12g
• Carbs: 52g
• Fat: 18g
• Fiber: 10g

Why This Recipe Works (Quick Science)

Roasting chickpeas at a high temp drives off moisture, making them crispy. Farro is a whole grain that keeps its chewy texture even after cooking, giving the salad great structure. The lemon juice in the dressing helps balance the richness of the olive oil, and the Dijon mustard acts as an emulsifier to hold everything together.

Common Mistakes

• Not drying chickpeas well = soggy roast
• Overcooking farro = mushy texture
• Mixing salad while farro is still hot = wilted veggies
• Under-seasoning—taste the dressing before pouring!

What to Serve With

• Grilled pita bread
• Roasted sweet potatoes
• Simple green salad
• Soup like tomato basil or lentil

FAQ

Can I use canned farro?
Yes! Just rinse and skip the cooking step.

Is it gluten-free?
No, farro contains gluten. Use quinoa to make it gluten-free.

Can I use dried chickpeas?
Yes, soak and cook them first—then roast like canned.

How long does the dressing last?
About a week in the fridge in a sealed jar.

Final Thoughts

This salad is the kind of meal that feels clean and cozy at the same time. It’s great warm or cold, and the lemony dressing brings everything to life. If you try it, leave a comment and let me know how it turned out or if you made any fun swaps—I love hearing how others make it their own!