This greek-inspired salad works as a great make-ahead lunch that is not shy on flavor. The hearty farro grain gives the salad great texture, while the crumbled feta adds a delicious tangy flavor with each bite. For Sunday prep, omit the arugula and make enough farro mixture for the week. Stir in the greens just before you head out the door.
2 teaspoons extra-virgin olive oil
2 teaspoons red wine vinegar
1/2 small garlic clove, grated
1/8 teaspoon dried oregano
1 cup arugula
1/2 cup cooked unpearled farro
1/3 cup rinsed and drained canned unsalted chickpeas
1/4 cup diced red bell pepper
1/4 cup diced cucumber
2 tablespoons crumbled feta cheese
Est. added sugars 0g
How to Make It
Combine oil, vinegar, garlic, and oregano in a bowl. Combine arugula and remaining ingredients in a bowl. Add oil mixture; toss.
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