I’ve had a cup of dry farro hanging around my pantry for a while, plus this recipe in my files for a few years. I decided to put the farro to good use this past weekend in a creative and unusual version of the grain salad known as “tabbouleh.” I was blown away by the results. This dish is absolutely going to be one of my new go-to recipes.
Tabbouleh is a Middle Eastern salad made with bulgar wheat, tomatoes, onion, garlic and finely chopped parsley and mint. This version uses farro in place of the bulgar, but also adds garbanzo beans and pine nuts. The additions turn a simple side dish staple into more of a main course for us Veganish types.
Farro Tabbouleh would be fantastic to serve at a party (how about all of those summer pot lucks you’ll be going to?) or just to have stocked in your refrigerator for a week for lunch or dinner salads. Turn it into a meal just by putting over a bed of lettuce, whatever greens you prefer.
Addictively Good Farro Tabbouleh
serves a crowd, or you and your family all week long
1 cup farro
2 medium tomatoes, seeds removed and diced (about 2 1/2 cups)
1 small English cucumber, diced (about 2 1/2 cups)
1 can garbanzo beans, drained and rinsed
2 cloves garlic, minced (about 1 Tbsp)
1/2 small red onion, diced (1 cup)
1/4 cup pine nuts, toasted
1 bunch curly parsley, finely chopped (2 or more cups)
optional: 1 small jalapeno pepper, seeds and stem removed, diced (1 Tbsp)
6 Tbsp fresh lemon juice
1 tsp salt (or more, to taste)
1/2 tsp pepper