Nutrition Experts

Greek Farro Salad

Serves 7 people 


  • 1 cup Cooked Farro
  • 1 can Garbanzo beans, Canned (12-15 ounces)
  • 1 medium Cucumber, chopped
  • 8 ounces Roasted red peppers (1/2 of a 16 ounce can)
  • 1 small Red onion, minced
  • 1 jar Artichoke hearts, quartered (6 ounces)
  • 10 Green olives chopped or sliced
  • 1 lemon (juice only)
  • 1/4 cup Canola/ Oil blend
  • 3 tablespoons Balsamic vinegar
  • 3 cloves Garlic, peeled and chopped
  • 3/4 cup Fresh parsley, chopped
  • 2 ounces Crumbled Feta Cheese
  • Salt and pepper to taste



  1. In a pot, place 1/2 cup uncooked Farro that has been rinsed and drained, and 11/2 cups water or vegetable stock. The stock or water must cover the Farro. Bring to a boil, reduce the heat to medium-low and summer for 30 minutes. Drain the excess liquid.
  2. For the Salad: In a large bowl, mix together the cooked and drained Farro, garbanzo beans, cucumber, roasted red peppers, onion, artichoke hearts and olives
  3. In a small bowl whisk the olive oil, vinegar, lemon juice, garlic and salt. Add pepper to taste. (Alternative: Use store bought balsamic vinaigrette.
  4. Add in parsley and feta cheese. (Omit feta cheese for vegan option)


This recipe is from our MMC Wellness Cookbook. click here to purchase our cookbook for more recipes.

To download this recipe, click here: PDF iconGreek Farro Salad


Nutritional Information (Per Recipe)

CALORIES 284 | FAT 12g|PROTEIN 9.6g| CARB 37g| FIBER 7g| CALCIUM 14%| IRON 13% | VITAMIN A 20%| VITAMIN C 43%|


Greek Farro Salad

Foody Fact:

Not only is farro fabulous in salads, but it is just as great in soups, breakfast dishes, rissoto and so much more. Due to its high fiber content as well as various vitamins, it is become a wonderful substitute in dishes all around the world.