Farro Tabbouleh Salad Recipe
This farro tabbouleh salad is a hearty twist on a classic, with lots of fresh parsley and dill, lemon, crisp cucumbers, and sweet cherry tomatoes. The walnuts and beans offer extra plant-based protein, making it the ideal grain salad for hot summer days. It is not a traditional tabbouleh salad but if you love tabbouleh, you'll love this one, too.
Ingredients
- 8 oz pearled farro
- 1 cup parsley leaves coarsely chopped
- ½ cup cilantro leaves and stems, coarsely chopped
- 1 cup cherry tomatoes halved
- 15 oz can of cannellini beans rinsed and drained
- 1 cucumber chopped small
- ½ cup green onion green and white parts chopped
- ½ cup walnuts chopped
For Dressing:
- ½ cup fresh parsley leaves only
- ½ cup fresh dill feathery leaves only
- 2 cloves garlic
- 2 large lemons juiced
- ½ cup olive oil
- ¼ teaspoon salt
- 4 grinds fresh black pepper
Instructions
- Cook farro according to package. Rinse with cold water and drain well.
- Make dressing in a high speed blender, by adding parsley, dill, garlic, lemon juice, olive oil, salt and pepper. Blend until smooth
- In a large bowl add parsley, cilantro, cooked farro, beans, tomatoes, green onions, walnuts and cucumbers.
- Pour dressing over the top and mix well.
- Enjoy within 3-4 days for best results.
Notes
Store any leftover salad in an airtight container in the fridge for 3-4 days. The flavors are best at room temperature, so you may want to let the salad sit on the counter for 15-30 minutes before serving.
Nutrition
Calories: 565kcalCarbohydrates: 65gProtein: 15gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gSodium: 146mgPotassium: 957mgFiber: 15gSugar: 4gVitamin A: 2302IUVitamin C: 62mgCalcium: 159mgIron: 6mg
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