Quick and Easy Balsamic Farro Salad

20 Minutes from now you could be eating this delicious salad!

I took a survey of my 10 closest girl friends and asked them when it comes to health and wellness what are their biggest struggles or pitfalls. That might seem like a small sample size but thats what I got right.

The majority of them said something along the lines of time and not having enough of it to eat healthy. So keepin my ladies in mind I give to you this recipe. Its safe to assume that if that’s a problem area for them it might also be one for you.

This salad is healthy, filling and gets better over night so its great for lunch the next day at work.

Think fiber rich farro, lycopene loaded tomatoes, mineral rich garbanzos, hydrating cucumbers, vitamin-E for healthy skin olives, bright herbacious basil, healthy fat olive oil. This hits all the major nutrients- protien, fat, carbs and fiber!

xo bye for now, C

Quick and Easy Balsamic Farro Salad

June 23, 2017
Serves 4 people as main
Prep time
Cook Time


  • 3 Cups
    grape tomatoes, cut in half
  • 2 1/2 cups Cups
    persian cucumbers, cut in fourths
  • 2 Cups
  • 1-15 Ounce
    can of garbanzo beans
  • 8 Ounces
    (1 package) Trader Joes 10-minute Farro
  • 1/3 Cup
    balsamic vinegar
  • 3
    garlic cloves, minced
  • 1/2 Cup
    fresh basil, chopped plus more for garnish
  • 2/3 Cups
    extra virgin olive oil
  • pink salt and pepper, to taste


  1. Start the Farro:

    Bring a large pot of water to a boil and season with salt. Add the farro and cook for 10 minutes, according to the package directions.

    While its cooking start chopping the other ingredients and make the dressing

  2. In a bowl or measuring cup combine all ingredients for vinaigrette. Mix vigourosly. set aside

  3. Prep all salad ingredients:
    clean all veggies under running water, chop tomatoes in halve, cucumbers in fourths, olives in half and put in a large bowl. Rinse and drain chickpeas and set aside.

    Pour the dressing over the tomatoes, cucumbers and olives. Let marinate.

  4. Drain the farro and let it cool for about 20-30 minutes. Transfer it to a plate or baking sheet and spread out evenly so it cools quickly. Optional.

    this is an optional step and obviously adds time on to the whole recipe but I think that it makes the salad better by not heating up/slightly cooking the veggies with the hot farro.

  5. Add the farro and chickpeas to the bowl with the veggies and vinaigrette. Mix well to combine.

    This is best if it sits in the fridge for 20-30 minutes to marinate but its optional. Its also great for a meal prep item as it keeps for up to 3 days in the fridge.

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  • Nicole

    I absolutely love farro salad! And I definitely think that not having enough time to cook healthy & exercise is a top reason for people… which I think is kinda funny, because most of the dinners I make take 20 minutes or less! I think that people have this idea that healthy eating = time consuming, but really, it does not have to be. It’s just about having the right tools at your disposal to makes things easy.. as in simple recipes like this one!

    • Completely agree with you! Although I totally get that sometimes peope dont want to cook, not even a matter of time lol 🙂

  • I went to a restaurant years ago that had the best farrow salad I’ve ever tasted. I’ve been recreating this salad for the last few years but its time to spice up the recipe. I can’t believe it only takes 20 minutes to whip it up.

    • Ahh! id love to know what was in the recipe that you loved from the resturant! Farro is so hearty and filling. Love it a lot!

  • Marie | Yay! For Food

    This looks so delicious and it’s so healthy! I love fast recipes like this! For some reason, I never think of picking up farro at the grocery store, but I really should!

  • Pingback: 10-Ingredient Sesame Cabbage Salad - CARAS KITCHEN()

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