Vegan Farro Salad with Roasted Vegetables
This hearty grain salad is the kind of meal that makes plant-based eating feel genuinely exciting rather than like a compromise. Chewy pearled farro forms the base, loaded up with caramelized roasted zucchini, collapsed cherry tomatoes, sweet red bell pepper, and jammy red onion wedges that turn almost silky in a hot oven. Chickpeas add a satisfying protein punch, while handfuls of fresh parsley and torn mint keep everything bright and lively. The whole thing gets tied together with a zippy lemon-Dijon vinaigrette — freshly squeezed juice, a hit of zest, and a touch of minced garlic — that soaks right into the warm farro as it cools. Every single ingredient here is naturally free of animal products, so there's no swapping or substituting needed; it's built this way from the ground up. Toasted pine nuts on top are optional but highly recommended for a little crunch and richness. It serves four and works beautifully at room temperature, making it an ideal make-ahead lunch or a showstopping side for a weeknight dinner spread.
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Learn more →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
- 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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