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Pesto Farro Salad

Fresh and vibrant, this pesto farro salad is the perfect plant-based grain bowl for a beautiful side dish or colorful lunch. 
Course Main Course, Salad
Cuisine Grain Bowl, Plant-based, Vegetarian
Keyword arugula, basil, cherry tomatoes, chickpeas, farro, pesto, pesto farro salad, plant-based, salad, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Author Amanda Hookom @HookomOnHealth

Ingredients

  • 1 cup dry farro rinsed
  • 2 cups water
  • 1 pint cherry tomatoes quartered
  • 1 cup arugula
  • 1 (15oz) can chickpeas drained and rinsed

For the basil pesto:

  • 2 cups fresh basil
  • 3 cloves garlic
  • 1/4 cup walnuts
  • 1/2 cup olive oil
  • 1/2 cup parmesan cheese grated
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper

Instructions

  • Bring farro and 2 cups of water to a boil on the stove. Cover, reduce heat to low, and simmer for 25-40 minutes, or until farro is tender and all the water has been absorbed. Set aside to cool.
  • In a food processor or blender, add all basil pesto ingredients and blend until smooth.
  • In a large bowl, mix together cooked farro, cherry tomatoes, and arugula, and coat with pesto.

Notes

  • Farro can be substituted with quinoa, bulgur, rice, or your other favorite whole grain, if desired, or if you need to make this recipe gluten-free.
  • Walnuts can be substituted with pine nuts, if desired, or left out entirely to make this recipe nut-free.
  • Swap out the arugula with spinach or your other favorite dark green leafy veg, if desired.
  • Mix it up by adding some of your other favorite raw vegetables like radishes, carrots, etc.
  • Store leftovers in an airtight glass container in the refrigerator for up to 3-5 days.