INGREDIENTS

• 1/2 cup farro, dry (about 1.5 cups cooked)

• 1 cup cherry tomatoes, sliced in half lengthwise

• 1 cup persian cucumbers, sliced

• 1/2 cup red onion, thinly sliced

• 1/2 can garbanzo beans, rinsed

• 2 oz feta, crumbled

ZA’ATAR VINAIGRETTE

• Juice from 1 lemon

• 1 Tbsp extra virgin olive oil

• 1 Tbsp za’atar

• Kosher salt

INSTRUCTIONS 

Cook farro according to package directions. Soak the red onion in an ice bath to remove the bite. Drain before use.

Make a za’atar vinaigrette by combining lemon juice, olive oil, za’atar, and a few pinches of salt. Set aside.

Combine farro, vegetables, garbanzo beans, and vinaigrette in a large bowl and gently fold to combine. Top with feta.

Notes

Use a GF grain to make GF.

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.