Farro Tabbouleh with Feta
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 529
- Total Fat
- 33
- Saturated Fat
- 8
- Carbohydrates
- 49
- Dietary Fiber
- 9
- Sugar
- 6
- Protein
- 16
- Cholesterol
- 30
- Sodium
- 595
- Total: 40 min
- Active: 25 min
Ingredients
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
Directions
- 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.
- Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a very large bowl.
- 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.