Lemon-Dill Chickpea & Farro Salad with Herbed Dressing

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A protein-packed spring salad featuring nutty farro, creamy chickpeas, and zesty lemon-dill dressing, perfect for a light lunch or side dish. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs farro, canned chickpeas, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, uncooked farro
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 2 tbsp, chopped fresh dill
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 1/4 cup, finely diced red onion
• 1 tsp lemon zest
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Bring 2 cups water to a boil in a medium saucepan, add 1 cup uncooked farro, reduce heat to low, cover, and simmer for 25 minutes until tender and water is absorbed, then let cool for 10 minutes.
2. Step 2: In a large bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 2 tbsp chopped fresh dill, 1/4 cup finely diced red onion, 1 tsp lemon zest, 1/4 tsp salt, and 1/8 tsp black pepper, then toss gently.
3. Step 3: Whisk 3 tbsp lemon juice, 3 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified, then pour over the cooled farro and chickpea mixture, stirring until evenly coated and all ingredients are well combined.