Greek Farro Salad with Chickpeas, Tzatziki & Feta
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Greek Farro Salad

with Chickpeas, Tzatziki & Feta

35 MIN
2 Servings
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    From the Test Kitchen

    We’re serving this hearty chickpea and vegetable salad topped with an irresistibly creamy layer of tzatziki, or Greek cucumber-yogurt sauce. A duo of marinated bell pepper and tomatoes, plus crumbly feta cheese, add a bevy of vibrant flavors to the nutty farro served underneath.
    10 Points value per serving
    To learn more about WW's Points program, visit

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.

    Get Cooking

    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Vegetarian WW Recommended
    • Nutrition
    • Calories
      670 Cals (est.)
    Greek Farro Salad with Chickpeas, Tzatziki & Feta
    • 1 cup Semi-Pearled Farro
    • 1 15.5-Oz Can Chickpeas
    • 1 clove Garlic
    • 4 oz Grape Tomatoes
    • 1 Zucchini
    • 1 Bell Pepper
    • 1½ oz Feta Cheese
    • 1 bunch Parsley
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 1 Tbsp Sherry Vinegar

    Tips from Home Chefs

    Cook the farro
    1 Cook the farro

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    2 Dry & roast the chickpeas

    Meanwhile, line a sheet pan with a layer of paper towels. Drain and rinse the chickpeas; spread onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Arrange in an even layer. Roast 4 to 5 minutes, or until completely dry. Leaving the oven on, remove from the oven. Add a drizzle of olive oil and season with salt and pepper; carefully stir to coat. Arrange in an even layer. Return to the oven and roast, stirring halfway through, 19 to 21 minutes, or until browned and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

    Dry & roast the chickpeas
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, wash and dry the fresh produce. Cut the zucchini into 1/2-inch-thick rounds. Roughly chop the parsley leaves and stems. Halve the tomatoes. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Combine the halved tomatoes and sliced pepper in a bowl. Add the vinegar, up to half the garlic paste (you will have extra), and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    4 Cook the zucchini

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until browned and softened. Transfer to a plate; cover with foil to keep warm.

    Cook the zucchini
    Finish the farro & serve your dish
    5 Finish the farro & serve your dish

    To the pot of cooked farro, add the cheese (crumbling before adding) and marinated tomatoes and pepper (including any liquid). Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked zucchini, roasted chickpeas, and tzatziki. Garnish with the chopped parsley. Enjoy!

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