Meals / 35 min
Pesto farro chickpea salad
Chewy farro tossed with chickpeas, roasted peppers, arugula and a lemony basil pesto.
- Prep
- 15 min
- Total
- 35 min
- Serves
- 4 bowls
This farro salad is sturdy enough for lunch and bright enough to serve beside dinner. Chickpeas and chewy grains carry a peppery arugula pesto, while roasted peppers add sweetness without extra cooking.
Ingredients
- 1 cup pearled farro
- 3 cups water
- 1 cup canned chickpeas, rinsed
- ½ cup roasted red peppers, chopped
- 2 cups baby arugula
- ¼ cup basil leaves
- 2 tablespoons pumpkin seeds
- 1 garlic clove
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- ¼ teaspoon sea salt
Method
- 1. Simmer farro in salted water for 25 minutes, or until chewy. Drain well and cool for 5 minutes.
- 2. Blend basil, pumpkin seeds, garlic, lemon juice, oil and salt into a coarse pesto.
- 3. Toss warm farro with chickpeas, peppers and pesto.
- 4. Fold in arugula just before serving.
Estimated nutrition
- calories
- 405 calories
- fat
- 15 g fat
- carbohydrate
- 57 g carbohydrates
- protein
- 16 g protein
- fiber
- 13 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use quinoa or brown rice instead of farro.
- Baby spinach can replace arugula.
- Walnuts or sunflower seeds can replace pumpkin seeds.
Good to know
Dressing the farro while it is still warm helps it absorb the lemony pesto more deeply.
Questions, answered.
Can I make the salad ahead?
Yes. Refrigerate the dressed farro and chickpeas for up to three days, adding arugula just before serving.
Does farro need soaking?
Pearled farro does not need soaking. If using whole farro, soak overnight or allow extra cooking time.