This post may contain affiliate links. Please read my disclosure policy.
This 30-minute spring farro salad is made with a delicious mix of seasonal veggies and herbs, farro, chickpeas and a quick lemon vinaigrette.
Cheers to spring salads! ♡
After making this winter farro salad countless times over the past year, I decided we needed to try a springtime version with fresh seasonal veggies and herbs. And thus, this zippy spring farro salad recipe was born.
It’s loaded up with chewy farro and chickpeas, a crisp mix of cucumber, radishes and shallots, a sprinkling of tangy crumbled feta, loads of fresh herbs (I opted for mint and dill), and my favorite lemony everyday vinaigrette that pulls everything together. Each bite tastes wonderfully light and springy, especially thanks to all of those fresh herbs. And this salad holds up beautifully in the fridge if you’d like to prep the salad in advance for easy lunches or sunny picnics or springtime nights by the grill.
As you can imagine, it’s also an easy recipe to customize with whatever seasonal veggies, herbs or cheeses you would prefer to toss in. And if you need a gluten-free option, no prob, just swap in some quinoa for the farro. Let’s make some salad!
Spring Farro Salad Ingredients
Here are a few quick notes about the ingredients that you will need to make this spring farro salad recipe:
Farro: This ancient grain with its deliciously nutty flavor and chewy texture serves as the perfect base for this salad. Feel free to use your preferred type of farro — whole, pearled or semi-pearled — and follow the package instructions (or read my Farro 101 guide) to boil the farro in salted water until it is perfectly al dente.
Chickpeas: A can of chickpeas adds extra protein and a nice firm texture to this salad that I love. That said, feel free to use whatever favorite beans or legumes you have on hand.
Feta: Crumbled feta cheese adds a perfect hint of creamy, tangy flavor to this salad and pairs beautifully with the dressing.
Veggies: I love using a crunchy mix of sliced Persian cucumbers, radishes, and shallots as the veggies in this salad. But see ideas below for other spring veggies that you’re welcome to include too.
Fresh dill and mint: Fresh herbs are in season right now, so I vote we make the most of them in this salad! I added in a generous handful of chopped fresh dill and mint, but this recipe could actually work well with all sorts of different herbs. So feel free to use your favorite combination!
Everyday salad dressing: Finally, we’ll toss the farro salad with my easy everyday salad dressing, which I recommend making with extra lemon juice here to brighten everything up.
Recipe Variations
This farro salad recipe is very flexible, so please feel free to tinker around with the ingredients and make it your own! For example, feel free to…
Add greens: Add chopped arugula, baby spinach, kale, or any other favorite fresh greens to the salad.
Add different spring veggies: Add in any other seasonal veggies that you may love, such as artichoke hearts, asparagus, avocado, beets, carrots, peas, etc.
Add different herbs: Add or substitute different chopped fresh herbs in the salad, such as basil, chives, cilantro, parsley or tarragon.
Add a different cheese: Substitute a different cheese for the feta, such as goat cheese, Parmesan or Manchego.
Make it vegan: Omit the cheese to make vegan farro salad.
Make it gluten-free: Use quinoa, brown rice, buckwheat, or your favorite gluten-free grains (or noodles!) in place of the farro.
More Farro Recipes To Try!
Looking for more easy farro recipes to try? Here are a few of our favorites:
This 30-minute spring farro salad is made with a delicious mix of seasonal veggies and herbs, farro, chickpeas and a quick lemon vinaigrette.
Farro Salad Ingredients:
1 cup uncooked farro
1 (15-ounce) can chickpeas, rinsed and drained
4 ounces crumbled feta cheese
4 Persian cucumbers, thinly sliced
4 radishes, thinly sliced
1 large shallot, minced
1/4 cup loosely-packed chopped fresh dill
1/4 cup loosely-packed chopped fresh mint
Everyday Dressing Ingredients:
3 tablespoons olive oil
2 tablespoons freshly-squeezed lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced or pressed
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-ground black pepper
Cook the farro.Cook the farro in salted water according to package instructions (or see here) until al dente. Strain the farro in a fine-mesh strainer and rinse with cold water until chilled.
Prepare the dressing.While the farro is cooking, vigorously whisk all of the dressing ingredients together in a small bowl until combined.
Toss.Combine the chilled farro, chickpeas, feta, cucumbers, radishes, shallot, dill and mint in a large mixing bowl. Drizzle evenly with the dressing and gently toss to combine.
Season.Taste and season with additional salt, pepper, and/or lemon juice if needed.
Serve.Serve immediately and enjoy! Leftovers can be refrigerated in a sealed container for up to 3 days.
