Cook farro according to package directions, cool. Combine cooled farro, garbanzo beans, red and yellow grape tomatoes, cucumbers, red onions, feta cheese, olives, and parsley in a large bowl. Drizzle with salad dressing; toss. Cover and chill until serving side. If desired, garnish with additional parsley.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Throwing a Mediterranean inspired feast? Try our farro side salad topped with feta cheese, cucumbers, and olives.
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8.8-oz.) pkg. Full Circle 10-minute Italian farro | ||
| 1 (15-oz.) can Hy-Vee no-salt-added garbanzo beans, drained and rinsed | ||
| 1 ½ c. red and yellow grape tomatoes, halved | ||
| ¾ c. mini cucumbers, sliced and halved | ||
| ½ c. Hy-Vee Short Cuts chopped red onions | ||
| ½ c. Soiree traditional crumbled feta cheese | ||
| ¼ c. Hy-Vee sliced black olives, drained | ||
| 2 tbsp. fresh Italian parsley, chopped, plus additional for garnish | ||
| ¼ c. bottled Parmesan and roasted garlic salad dressing |
Things To Grab
- Large stockpot
Directions
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 45mg
- Sodium: 500mg
- Total Carbohydrates: 23g
- Protein: 11g
Daily Values
0%
Iron 6%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 6%