Herby Farro Salad with Grilled Vegetables and Hummus

Herby Farro and Grilled Vegetables Salad served over Hummus with fresh lemon wedges and dukkah

Herby Farro Salad with Grilled Vegetables and Hummus

Al dente whole grain farro tossed with your favorite
herbs and a simple lemony dressing. Mixed with diced grilled veggies,
fresh baby greens and served over creamy hummus for an
easy, crave-worthy and nutritious meal.

5 from 7 votes

Print Pin Save Recipe

Course: Salad

Cuisine: Mediterranean, Vegan

Keyword: grain salad, grilled vegetables, vegan salad, whole grains

Prep Time: 15

Cook Time: 30

Servings: 6

Calories: 449kcal

Author: Bronwyn

Ingredients

1 ½ cups farro see notes for gluten-free option
6 cups vegetable stock
2 small zucchini, cut lengthwise into 1/4" slices (or 1 medium)
2 red bell peppers, seeds and stem removed, quartered lengthwise
⅓ cup extra virgin olive oil, plus more for grilling and drizzling
⅓ cup lemon juice
2 cloves garlic, minced
½ cup fresh flat-leaf parsley, roughly chopped
¼ cup fresh dill, chopped
salt and pepper, to taste
5 cups baby arugula
2 cups hummus*
⅓ cup dukkah**

Instructions

Heat a large pot over medium-high heat. Add the farro and stir constantly for about 5 minutes until the farro is fragrant and toasty. Pour in the vegetable stock, bring to a boil and cook for 20-30 minutes, stirring occassionally. Taste the farro at 20 minutes to determine if it's done - it should not be mushy but have a nice chew to it. Drain completely (reserve the vegetable stock for another use) and place in a bowl (or on a large baking sheet to speed things up.). Bring to room temperature.
In the meantime, grill the zucchini and red peppers. Heat your indoor grill or outdoor barbecue to medium. Brush the vegetables with oil, and grill for 2-3 minutes per side. Do not overcook the zucchini - remove it from the grill while it's still semi-firm. When cool enough to handle, dice the vegetables into 1/4 inch pieces. For larger zucchinis, you may wish to omit the centers and seeds. You should have about 2 cups of zucchini and a cup of peppers.
Combine the oil, lemon juice, garlic and herbs. Pour over the cooled farro and toss to coat. Stir in the grilled vegetables. Add salt and pepper, to taste. At this point, the farro mixture can be covered and refrigerated until ready to serve.
To serve, toss the farro mixture (chilled or room temperature) with the arugula. Spread about 1/3 cup of hummus on one side of each plate or bowl, and serve the salad on the other side of the plate/bowl with some covering a bit of the hummus. Sprinkle with dukkah, and drizzle with olive oil and lemon juice, if desired.

Nutrition Info:

Notes:

*the nutrition facts presented here are an estimate. Depending on the ingredients you use, especially the hummus, the values may be lesser or greater than what is listed here.

**if you don't have dukkah, you can use chopped pistachios or chopped toasted almonds.

Gluten-Free Option: use quinoa instead of farro. Cook 1 cup of dried quinoa according to package directions except use soup stock instead of water.

Did you make this recipe?Tag @crumbs.and.caramel on Instagram!