Greek Farro and Chickpea Salad with Herbed Yogurt

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4.7 from 7 reviews

A colorful and hearty Greek-inspired salad featuring farro, chickpeas, mint-dill yogurt sauce and plenty of greens.

Greek Farro and Chickpea Salad with Herbed Yogurt



Herbed yogurt



  1. 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.
  2. 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.
  3. 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.


▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.