Summer Farro Salad with Cherries and Chickpeas
This summer farro salad is filled with seasonal cherries, crisp apple slices, and creamy avocado! Each bite of this fiber-filled salad is bright in flavor and absolutely delicious.
Servings 4
Calories 385kcal
Ingredients
- 1/2 cup dried farro (1 cup cooked farro)
- 2 cups spinach
- 1/2 cup cherries, pitted and chopped
- 1/2 apple, sliced or chopped
- 1 avocado, sliced
- 1/2 cup garbanzo beans/chickpeas, rinsed and drained
- 1/4 cup red onion, sliced
Vinaigrette
- 1/3 cup olive oil
- 3 Tablespoons Red wine vinegar
- 3 Tablespoons fresh basil, chopped or 1 1/2 teaspoons dried basil
- 1/4 teaspoon garlic powder
- salt & black pepper to taste
Instructions
- Cook farro: bring 3 cups of water to boil with generous pinch of salt. Rinse farro under water, add to boiling water then lower to a simmer, stir occasionally. Cook for 30 minutes or until farro is cooked.
- Prepare salad: arranged salad ingredients in a large salad bowl.
- Mix vinagrette ingredients: in a liquid measuring cup or small bowl, whisk together ingredients for vinaigrette and season with salt & pepper until flavor is just right.
- Strain farro: use a fine-mesh strainer to strain the cooked farro from the water. Rinse under cool water or let farro cool at room temperature before adding to the salad.
- Add dressing to salad: toss all of salad ingredients with the vinaigrette and serve!
Notes
How to store leftovers - this salad should keep for about 3 days for maximum freshness. Store in an airtight container and refrigerate.
Nutrition
Calories: 385kcal | Carbohydrates: 31.4g | Protein: 6.4g | Fat: 28.3g | Cholesterol: 0mg | Sodium: 114mg | Fiber: 8.1g | Sugar: 5.2g | Vitamin A: 8IU | Vitamin C: 14mg | Iron: 9mg