Farro tabbouli is a fantastic refreshing salad made with parsley, tomatoes, whole grains, and a sweet lemon vinaigrette. Great to make ahead or meal prep!
I love making this salad when I have extra parsley around- Its so nice and light and packed with protein from the farro and chickpeas. The vinaigrette is simple and gives it a great flavor to balance out the green and regular onion.
I’m a huge fan of farro salads, so transforming this into a bit of a non-traditional tabbouli was perfect. And its hearty enough that it can be the main dish, not just a side!
This Farro Tabbouli Is:
- Bright
- Herby
- Citrusy
- Hearty
- Vegan
- Gluten Free
- Easy to Make Ahead or Meal Prep!
Farro Tabbouli Salad (Vegan, Gluten Free, Low Sodium)
Prep Time: 15 minutes
Cook Time: 30 minutes
Whats In This Tabbouli?
- 1.5 cups of farro, dry
- 3 cups water
- 1.5 bunches parsley, finely chopped
- 2 green onions, chopped
- 1/2 small onion, diced
- 1 cup cherry tomatoes, quartered
- 1 cucumber, peeled and diced
- 1 can chickpeas
- For the Dressing
- 3 tbsp extra virgin olive oil
- 1 Lemon, Juiced
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp fresh pepper
How Do I Make This Tabbouli?
- For the farro: In a medium pot add the farro and water, and bring to a boil. Reduce heat to low, cover, and simmer for about 30 minutes until faro has absorbed all the water. Turn off heat and let the farro sit for an additional 5 minutes. Drain (if there is any water left) and let the farro chill in the fridge for 30 minutes before adding to salad.
- In a large bowl add the parsley, onion, green onion, tomatoes, cucumber and chickpeas.
- For the dressing- in a small mason jar combine the olive oil, lemon juice, apple cider vinegar, salt and pepper. Cover the jar and shake well to combine.
- Once farro has cooled add it to the bowl with parsley mixture. Shake dressing and pour over the farro, stir to combine.
- Serve immediately, or save in individual mason jar servings for later in the week.
Farro Tabbouli Salad (Vegan, Gluten Free, Low Sodium)
Farro tabbouli is a fantastic refreshing salad made with parsley, tomatoes, whole grains, and a sweet lemon vinaigrette. Great to make ahead or meal prep!
Ingredients
- 1.5 cups of farro dry
- 3 cups water
- 1.5 bunches parsley finely chopped
- 2 green onions chopped
- 1/2 small onion diced
- 1 cup cherry tomatoes quartered
- 1 cucumber peeled and diced
- 1 can chickpeas
For the Dressing
- 3 tbsp extra virgin olive oil
- 1 Lemon Juiced
- 1 tbsp apple cider vinegar
- 1/4 tsp Himalayan sea salt
- 1/2 tsp fresh pepper
Instructions
- For the farro: In a medium pot add the farro and water, and bring to a boil. Reduce heat to low, cover, and simmer for about 30 minutes until faro has absorbed all the water. Turn off heat and let the farro sit for an additional 5 minutes. Drain (if there is any water left) and let the farro chill in the fridge for 30 minutes before adding to salad.
- In a large bowl add the parsley, onion, green onion, tomatoes, cucumber and chickpeas.
- For the dressing- in a small mason jar combine the olive oil, lemon juice, apple cider vinegar, salt and pepper. Cover the jar and shake well to combine.
- Once farro has cooled add it to the bowl with parsley mixture. Shake dressing and pour over the farro, stir to combine.
- Serve immediately, or save in individual mason jar servings for later in the week.
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