Farro Tabbouleh with Feta

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 8 to 10 servings
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2 1/2 cups pearled farro (1 pound)

Kosher salt and freshly ground black pepper

2 hothouse cucumbers, unpeeled, halved, seeded, and 1/2-inch diced

1 (15-ounce) can chickpeas, drained and rinsed

8 scallions, green and white parts, thinly sliced diagonally

1 1/2 cups chopped fresh parsley (2 bunches)

1 cup julienned fresh mint leaves (2 bunches)

1 cup good olive oil

1/2 cup freshly squeezed lemon juice (2 to 3 lemons)

12 ounces feta, 1/2-inch diced (not crumbled!)

3/4 cup pitted Kalamata olives, drained


  1. Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender. Drain.
  2. Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a very large bowl. 
  3. In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top, and stir to combine. Carefully stir in the feta, olives, 2 teaspoons salt, and 1 teaspoon pepper. Serve at room temperature.

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