Greek-Style Farro Salad with Marinated Vegetables & Tzatziki
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Greek-Style Farro Salad

with Marinated Vegetables & Tzatziki

Group Created with Sketch. 30 min
Vegetarian Plant-Forward Mediterranean Diet i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 670 Cals/serving
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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.

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fresh
ingredients
Greek-Style Farro Salad with Marinated Vegetables & Tzatziki
Title
  • 1 15.5-Ounce Can Chickpeas
  • 1 cup Semi-Pearled Farro
  • 1 clove Garlic
  • 4 oz Sweet Peppers
  • 1 Zucchini
  • 4 oz Grape Tomatoes
  • 1 bunch Parsley
  • 1½ oz Feta Cheese
  • 1 Tbsp Red Wine Vinegar
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the farro:
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. 

Roast the chickpeas:
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. 

Prepare the remaining ingredients:
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. 

Cook the zucchini:
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. 

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 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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Greek-Style Farro Salad

Cook the farro:
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. 

Roast the chickpeas:
Prepare the remaining ingredients:
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. 

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 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!