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!

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?

  1. 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.
  2. In a large bowl add the parsley, onion, green onion, tomatoes, cucumber and chickpeas.
  3. 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.
  4. Once farro has cooled add it to the bowl with parsley mixture.  Shake dressing and pour over the farro, stir to combine.
  5. 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!
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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 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.
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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