I love this salad for so many reasons. It is so easy, full of flavor, and packed with plant protein and fiber. I often make this for a quick lunch at home or use it to meal prep lunches on the go. It is also perfect for lunch guests as a main or a side. Chewy farro, crunchy arugula, and chickpeas pair well with my tangy balsamic dressing and fresh basil. So good, you’ll have a hard time eating just one serving!
This salad also forgiving in terms of substitutions. Orzo, pasta or barley work great here if you don’t have time to cook the farro or sub in your favorite gluten-free grain. (But if you haven’t tried farro before, this is your time!) You can also add chicken or feta cheese for a more filling main dish. This dish is vegan and comes together in 30 minutes if cooking the farro and 10 minutes of the farro is already cooked!
Serves 2 | 30 minutes or less | Vegan
- 1/2 cup dry farro
- 1.5 cups water
- 2 cups arugula or baby spinach
- 1 cup quartered cherry tomatoes
- 1/2 can chickpeas, drained and rinsed
- 2 tbsp chopped basil (about 7 leaves)
- 1 tbsp olive oil
- 1/2 tbsp agave
- 1/2 tbsp balsamic vinegar
- 1/2 tbsp lemon juice
- 1/4 tsp sea salt
- Pinch cayenne pepper
- Black pepper
- Micro greens for serving (optional)
Cook the farro if you haven’t already: bring 1.5 cup water and the farro to a boil, then reduce heat to low and cook for about 20 minutes until chewy, but not hard. Strain off any excess liquid and rinse under cold water. (I usually double this farro recipe so I can have extra salads!)
While the farro is cooking, mix the olive oil, agave, balsamic, lemon juice, salt, cayenne and pepper in a small bowl. Place the arugula, farro, chickpeas, basil and tomatoes in a large bowl. Give the dressing a final whisk and pour over the salad. Toss to combine. Serve immediately.
Note – If meal prepping, recommend separating the dressing out from the lettuce until ready to serve.
Save the aquafaba from your chickpeas and make my Vegan Whiskey Sour recipe from 4/21/21!