Chic Pea Farro and Greens Salad

Southwest Quinoa and Grilled Corn Salad
May 29, 2018
Cherry Tomato and Sorghum Salad
May 29, 2018


  • 1 ¼ cup faro
  • 1 tbsp. olive oil
  • 1 med. Clove of garlic pressed, minced
  • ¼ tsp. salt

Greek dressing

  • ¼  c of quality extra virgin olive oil
  • ¼ cup of red wine vinegar
  • 2 cloves of garlic pressed or minced
  • 1 tbsp. dried oregano
  • 1 tsp. Dijon mustard
  • 1tsp. freshly ground pepper
  • ½ tsp. agave

Greens and Chic pea salad

  • 2 stalks of celery thinly sliced crosswise
  • 1/3 cup of chopped red onion small dice
  • ½ cup of chopped parsley Italian
  • mix in part of the Greek dressing

Greens and optional ingredients

  • 2 cups mixed greens  rinsed and roughly chopped
  • 1/8 cup of pepitas (pumkin seeds) or sunflower seeds
  • handful of dried cranberries or dried cherries
  • kalmata olives sliced in halves (optional)
  • feta cheese crumbled just a touch (optional)


  • Cook Farro: rinse and cook with 3 cups of water, appox. 25-40 mins. drain excess water off and mix in the olive oil and garlic salt
  • Whisk together the Greek dressing ingredients
  • Chic pea salad:  in a serving bowl toss together with some of the dressing
  • Toast Pepitas or sunflower seeds in a skillet over medium-low heat for a few minutes stirring constantly.  They should be fragrant and toasty
  • Assemble in a mason jar:  quart size jar:  layer the chickpea salad at he bottom, top with cooled faro, then the greens add the optional ingredients now and some more of the dressing

Nutrition facts:  327Kcals, 16gmFat, 9gm Mono, 1gm Poly, 3gmSat, Sodium 120mg, Dietary Fiber 5gm, Sugars 3gm, Protein 11gms

Leave a Reply

Your email address will not be published. Required fields are marked *