Fall

Antipasti Party Farro and Chickpea Salad

by:
June 21, 2012
4
4 Ratings
Antipasti Party Farro and Chickpea Salad
  • Serves 3-4 (as part of antipasti)
Author Notes

This farro and chickpea salad takes me back to the week we spent in Tuscany, shopping daily, dining alfresco, and sipping pinot grigio under a pergola. It's the perfect complement to an antipasti platter. It's meant to go along with a lot of little nibbles, double the recipe to serve it as a side dish. —dailywaffle

What You'll Need
Ingredients
  • 1/2 cup emmer farro
  • 1 1/2 cups water
  • 1 generous cup cooked chickpeas
  • 2 tablespoons Italian parsley, roughly chopped
  • 4 scallions, chopped on the bias
  • juice of half a lemon
  • 2 tablespoons olive oil
  • 1/4 cup feta cheese, crumbled (Israeli, preferred)
  • salt & pepper
  • 1 stalk celery, cut into 1/4 in. pieces
Directions
  1. Combine farro and water in a small sauce pan and bring to a boil. Reduce heat to low and simmer for 1 hour.
  2. Let cool and drain off any excess liquid.
  3. In a medium bowl, combine farro, chickpeas, celery and parsley. Stir in lemon juice and olive oil. Add feta cheese. Taste it. Salt and pepper, as desired. Chill for 30 minutes or serve at room temperature.
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2 Reviews

megomiles
megomiles October 18, 2023
We added cured meat and more feta, then substituted the farro with Barley. It was good at room temp. We didn't eat seconds, because it was very filling with the high protein.
 
Foodie1
Foodie1 August 5, 2017
08/05/17 I subbed finely sliced and chopped red onion for the scallions and added celery leaves along with chopped celery. Served alongside Paula Roden's cold chicken sofrito. This is a good combo for a hot summer evening. Ate the leftover farro salad for breakfast.