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Greek-Style Farro Salad
with Marinated Vegetables & Tzatziki
30 MIN
2 Servings
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 sweet peppers and tomatoes plus crumbly feta cheese add a bevy of vibrant flavors to the hearty farro served underneath.
Get CookingWellness Details
Plant-Forward
Mediterranean Diet
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NutritionPER SERVING
-
Calories670 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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1 15.5-Ounce Can Chickpeas
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1 cup Semi-Pearled Farro
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1 clove Garlic
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4 oz Sweet Peppers
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1 Zucchini
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4 oz Grape Tomatoes
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1 bunch Parsley
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1½ oz Feta Cheese
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1 Tbsp Red Wine Vinegar
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
step-by-step
instructions
1
Cook the farro:
Place an oven rack in the center of the oven, then 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
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. Drizzle the dried chickpeas with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, stirring halfway through, 20 to 22 minutes, or until lightly browned and slightly crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.
3
Prepare the remaining ingredients:
Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Combine the halved tomatoes and sliced peppers in a medium bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Cut the zucchini into 1/2-inch-thick rounds. Roughly chop the parsley leaves and stems. To the bowl of prepared tomatoes and peppers, 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. Turn off the heat.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the cheese (crumbling before adding) and marinated tomatoes and peppers (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!
1
Cook the farro:
Place an oven rack in the center of the oven, then 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
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. Drizzle the dried chickpeas with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, stirring halfway through, 20 to 22 minutes, or until lightly browned and slightly crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.
3
Prepare the remaining ingredients:
Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Combine the halved tomatoes and sliced peppers in a medium bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Cut the zucchini into 1/2-inch-thick rounds. Roughly chop the parsley leaves and stems. To the bowl of prepared tomatoes and peppers, 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. Turn off the heat.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the cheese (crumbling before adding) and marinated tomatoes and peppers (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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