Mediterranean Diet Friendly Vegan Farro Salad with Roasted Vegetables

Total time1 hr 5 min

Prep time20 min

Cook time35 min

Mediterranean Diet Friendly Vegan Farro Salad with Roasted Vegetables

Sheet-pan roasted zucchini, cherry tomatoes, red onion, and bell pepper bring caramelized sweetness to this hearty grain salad, while chewy pearled farro adds satisfying texture in every bite. Chickpeas fold in for plant-based protein and heft, and a bright lemon-Dijon vinaigrette with fresh garlic ties the whole bowl together. Handfuls of parsley and mint keep things fresh and herby, and a scatter of toasted pine nuts on top adds a bit of crunch. Built entirely on olive oil, whole grains, vegetables, legumes, and fresh herbs, this one lines up beautifully with the way a Mediterranean-style plate is meant to look. Serve it at room temperature or slightly chilled as a make-ahead lunch, a side for grilled dishes, or a light dinner on its own — it only gets better as the flavors settle.

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Ingredients

4 servings

For the farro

1 cup pearled farro
3 cups water
½ tsp salt

For the roasted vegetables

1 medium zucchini, cut into ¾-inch pieces
1 cup cherry tomatoes, halved
1 medium red onion, cut into ½-inch wedges
1 medium red bell pepper, cut into 1-inch pieces
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt
¼ tsp black pepper

For the vinaigrette

3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
2 tbsp olive oil
1 tsp dijon mustard
1 small garlic clove, finely minced
½ tsp salt
¼ tsp black pepper

For the salad

½ cup fresh parsley, roughly chopped
¼ cup fresh mint leaves, roughly torn
1 can (15 oz) chickpeas, drained and rinsed

For serving

¼ cup toasted pine nuts (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Combine the zucchini, cherry tomatoes, red onion, and red bell pepper on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil, sprinkle with ½ tsp salt and ¼ tsp black pepper, and toss to coat. Spread into a single layer.
2
Roast the vegetables for 20–25 minutes, stirring once halfway through, until the zucchini is tender and lightly browned at the edges and the tomatoes have collapsed and caramelized.

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