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Farro Salad with Chickpeas and Green Beans

A vibrant Farro Salad with chickpeas, fresh green beans, and herbs
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Bright and fresh farro salad with green beans, juicy tomatoes, and chickpeas, tossed in a tangy pomegranate dressing.

Ingredients

Units Scale
  • 1 1/2 cups uncooked farro, cooked and cooled
  • 1 pound fresh green beans, trimmed and cut into 1-inch pieces
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1/2 pound Roma or vine-ripened tomatoes, diced
  • 1/4 cup chopped fresh dill
  • 1/3 cup chopped fresh mint

For the dressing:

  • 2 tablespoons pomegranate molasses
  • 1 teaspoon lemon zest
  • 1/4 cup lemon juice
  • 1 small shallot, finely chopped
  • 2 garlic cloves, grated
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/3 cup extra virgin olive oil

Instructions

  1. Cook Farro: Boil farro in salted water until tender but chewy. Drain and spread on a sheet pan to cool.
  2. Blanch Green Beans: Boil green beans in salted water for 3–5 minutes. Transfer to ice bath, then drain and pat dry.
  3. Make Dressing: Whisk together pomegranate molasses, zest, lemon juice, shallot, garlic, salt, and pepper. Slowly whisk in olive oil until emulsified.
  4. Assemble Salad: In a large bowl, combine farro, green beans, chickpeas, tomatoes, dill, and mint.
  5. Toss & Serve: Pour dressing over salad and toss to coat. Adjust seasoning as needed. Serve immediately or chill before serving.

Nutrition

Find it online: https://crave-worthy.com/farro-salad-with-chickpeas-and-green-beans/