LunchDish

Roasted Tomato Chickpea Farro Salad

Name: Roasted Tomato Chickpea Farro Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup farro; 1 pint cherry tomatoes, halved; 1 can chickpeas, drained and rinsed; 2 tbsp olive oil; 2 cups arugula; 1/2 cup crumbled feta; 1/4 cup chopped parsley; 1 lemon, juiced; 1 tsp Dijon mustard; 1 garlic clove, grated; Kosher salt; Black pepper

Farro, chickpeas, roasted tomatoes, arugula, feta, parsley, and lemon vinaigrette make a sturdy lunch salad.

Author: ForkmadeUpdated: 10/4/2026No ratings yet

Ingredients

1 cup farro

1 pint cherry tomatoes, halved

1 can chickpeas, drained and rinsed

2 tbsp olive oil

2 cups arugula

1/2 cup crumbled feta

1/4 cup chopped parsley

1 lemon, juiced

1 tsp Dijon mustard

1 garlic clove, grated

Kosher salt

Black pepper

Instructions

Step 1

Cook the farro in salted water until tender, then drain.

Step 2

Heat the oven to 425 F.

Step 3

Toss the tomatoes and chickpeas with 1 tablespoon olive oil, salt, and black pepper, then roast until the tomatoes slump.

Step 4

Whisk the lemon juice, Dijon mustard, garlic, remaining olive oil, salt, and black pepper.

Step 5

Toss the farro, roasted tomatoes, chickpeas, arugula, feta, parsley, and vinaigrette.

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Servings

Timing

40 min

Meal type

Lunch

Recipe level

Dish

Visibility

public

Dietary tags

Peanut-freeVegetarian