Lemon-Dill Farro Salad with Roasted Chickpeas and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Nutty farro tossed with tangy lemon and fresh dill, complemented by crunchy roasted chickpeas and creamy feta cheese. This mediterranean-inspired salads (vegetarian) ready in about 45 minutes pairs farro, water, canned chickpeas into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

★ 4.5 (10 ratings) Prep: 10 min Cook: 35 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup farro under cold water. In a medium pot, bring 3 cups water to a boil, add the farro, and 1/2 tsp salt. Reduce heat to medium-low and simmer uncovered for 25-30 minutes until tender but chewy. Drain any excess water and let cool.
  2. Step 2: Preheat oven to 400°F. Toss 1 15-oz can drained chickpeas with 2 tbsp olive oil, 1 tsp smoked paprika, and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until crispy, shaking pan halfway through.
  3. Step 3: In a large bowl, whisk 2 tbsp olive oil, 3 tbsp fresh lemon juice, 1 tsp lemon zest, 1/2 tsp black pepper, and remaining 1/2 tsp salt until emulsified.
  4. Step 4: Add cooled farro, roasted chickpeas, 1/4 cup chopped fresh dill, 1/2 cup crumbled feta, and 1/4 small finely diced red onion to the bowl. Toss gently until combined.
  5. Step 5: Adjust seasoning with more lemon juice or salt if needed and serve at room temperature or chilled.

Frequently asked questions

How long does Lemon-Dill Farro Salad with Roasted Chickpeas and Feta take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Dill Farro Salad with Roasted Chickpeas and Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep farro from drying out.

Can I substitute ingredients in Lemon-Dill Farro Salad with Roasted Chickpeas and Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Dill Farro Salad with Roasted Chickpeas and Feta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Dill Farro Salad with Roasted Chickpeas and Feta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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