Mediterranean Farro Salad
Prep time
Cook time
Total time
Serves: 4
  • 1½ cups uncooked farro
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 15 oz can chickpeas
  • 4 cups chopped raw kale
  • 1 cup sun-dried tomatoes, chopped
  • ½ cup feta crumbles
  • For the dressing:
  • 3 tablespoons olive oil
  • 3 tablespoons sherry vinegar or red wine vinegar
  • Juice of 1 lemon
  • Pinch of salt and pepper
  1. Cook farro according to directions.
  2. When there is about 5 minutes left on the farro, saute the garlic in olive oil in a large saucepan until lightly browned.
  3. Add kale, sun dried tomatoes and chickpeas to the saucepan and cook 2-3 minutes, until kale is just beginning to wilt.
  4. Combine kale mixture to farro and add the feta.
  5. Whisk dressing ingredients together and add to the farro. Add additional salt and pepper to taste.
Recipe by Orchard Street Kitchen at