Marissa's MediterraneanWholesome grains and chickpeas tossed with fresh herbs, cucumber, and a zingy olive oil dressing make this the perfect packable lunch that's nourishing and full of vibrant Mediterranean flavors.
Rinse the farro under cold water. In a medium pot, bring 3 cups water to a boil, add farro, reduce to simmer, cover, and cook until tender.
Farro adds a chewy texture that's perfect for salads.
While farro cooks, drain and rinse chickpeas. Dice cucumber, halve tomatoes, finely dice onion, and chop parsley and mint. Set aside.
Use a sharp knife for clean cuts on veggies.
In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper to make the dressing.
Taste and adjust lemon for brightness.
Drain cooked farro and let cool slightly for 2 minutes. Add to bowl with chickpeas, veggies, and herbs. Toss to combine.
Don't overdress—add more if needed after mixing.
Gently fold in crumbled feta. Divide into containers for lunch.
Chill before packing to keep fresh.
This salad holds up great in lunchboxes—make it ahead and let the flavors meld. Swap farro for quinoa if you prefer quicker cooking. Keeps in the fridge up to 3 days.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef