1/2 small red onion, chopped and then rinsed under water to mellow the flavor
15 pitted Kalamata olives, sliced into rounds
2 cups cooked chickpeas (or one 14-ounce can, rinsed and drained)
1 avocado, sliced into strips
Cook the farro: Add the rinsed farro to a large pot and fill it with water. Bring the water to a boil, then cover, reduce heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes, unprocessed farro will take 25 to 40 minutes.) Once the farro is done cooking, drain it and mix in the olive oil, garlic and salt.
Make the herbed yogurt: in a blender or food processor, combine the yogurt, mint, dill, olive oil, lemon juice and salt, and blend. If necessary, add additional olive oil, lemon juice and/or salt to taste.
Assemble the salad: gently reheat the farro and chickpeas if desired. In individual salad bowls, arrange a couple handfuls of greens, cherry tomatoes, olives, cucumbers and avocado as shown. Add about 1/4 of the farro mixture and 1/4 of the chickpeas, along with a generous amount of sauce.
Finish the dish by squeezing some lemon juice over the greens (and a drizzle of olive oil if you’d like). Serve.
On leftovers: Store leftover components individually (farro, chickpeas, yogurt, greens) in the fridge. Then reheat the farro and throw your next salad together when you’re ready to eat. The yogurt and farro should keep for at least a few days.
On substitutions: Feel free to substitute wheat berries for the farro, but they will probably take longer to cook. For a gluten-free alternative, try quinoa or long-grain brown rice, cooked according to package directions. Green olives would be a fine substitute for Kalamatas. Crumbled feta would be a nice addition as well.
▸ Nutrition Information
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