Old World Grain Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant salad with ancient grains, roasted vegetables, and a tangy dressing for a rustic, earthy flavor profile. This mediterranean-inspired salads (vegetarian) ready in about 55 minutes pairs quinoa, farro, 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 220 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.

Ingredients

• 1 cup, uncooked quinoa
• 1 cup, uncooked farro
• 1 can, drained and rinsed chickpeas
• 1 cup, chopped roasted red peppers
• 1 medium, diced zucchini
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dijon mustard
• 1/4 cup, chopped parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup diced zucchini with 1 tbsp olive oil and roast for 20 minutes until tender.
2. Step 2: In a large pot, combine 1 cup quinoa and 1 cup farro with 2 cups water. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender.
3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: In a serving bowl, combine cooked quinoa, farro, 1 cup roasted red peppers, 1 cup cooked chickpeas, and 1/4 cup chopped parsley. Drizzle with dressing and toss to coat. Serve warm or at room temperature.