| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 1/2 cups pearled farro (1 pound)
- Kosher salt and freshly ground black pepper
- 2 hothouse cucumbers, unpeeled, halved, seeded, and 1/2-inch diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 8 scallions, green and white parts, thinly sliced diagonally
- 1 1/2 cups chopped fresh parsley (2 bunches)
- 1 cup julienned fresh mint leaves (2 bunches)
- 1 cup good olive oil
- 1/2 cup freshly squeezed lemon juice (2 to 3 lemons)
- 12 ounces feta, 1/2-inch diced (not crumbled!)
- 3/4 cup pitted Kalamata olives, drained
Instructions
- Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender. Drain.
- Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a very large bowl.
- In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top, and stir to combine. Carefully stir in the feta, olives, 2 teaspoons salt, and 1 teaspoon pepper. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 529 |
| Total Fat | 33 g |
| Saturated Fat | 8 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 9 g |
| Sugar | 6 g |
| Protein | 16 g |
| Cholesterol | 30 mg |
| Sodium | 595 mg |
| Serving Size | 1 of 10 servings |
| Calories | 529 |
| Total Fat | 33 g |
| Saturated Fat | 8 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 9 g |
| Sugar | 6 g |
| Protein | 16 g |
| Cholesterol | 30 mg |
| Sodium | 595 mg |
Reviews
I absolutely love this recipe. It’s always a go to lunch for me!
I’ve made this so many times and never left a review but after I saw someone’s one star, I had to help boost the rating. This is one of my favorite recipes! Makes a ton, holds up well so it can be packed as lunch for a few days for multiple family members. I use less oil and more lemon, just our preference after making so many batches! Highly recommend!!
This isn’t tabbouleh. Please stop naming these recipes tabbouleh when they do not resemble tabbouleh in the slightest!!!! Tabbouleh is GREEN – it’s not grain-based. It has tomatoes in it. It doesn’t contain legumes, olives or cheese. This is a recipe for a farro salad. It is NOT tabbouleh.
Spectacular. I used the Kroger brand of farro (which didn’t specify “pearled”) and ended up cooking it a little bit longer to get the right texture. Maybe an extra 10 minutes. I also used one and a half teaspoons of salt in the dressing because I know Ina has a pretty heavy hand with the salt.
Amazing
Fantastic recipe! I halve it as it makes a lot! Have used quinoa but prefer the texture with the farro.
Great tabbouleh recipe; the Farro adds more texture! Great with tomato and cucumber Greek salad also!
It came out even better than I expected
Great recipe. I halved it because it makes a ton. For my halved recipe, I used 1/3 cup oil and juice of 2 lemons for the dressing. Added halved cherry tomatoes (bc it’s summer), lemon zest (bc I like it lemony), and used chopped red onion instead of green onions. This would be good with quinoa or orzo pasta. But I’ll stick with the farro, love the texture and flavor.
Delicious. Excellent on the day you make it, and it keeps so well as leftovers. It adapts well, too, so add different beans or veggies you have on hand. I prefer less oil in my tabbouleh, so I used a half cup and it was plenty. You can add more but can’t take it away 🙂