Credits To

Recipe Box

Farro Fattoush

Credits to Caroline Chambers

Ingredients

  • 1/2 cup farro
  • 1 lb boneless skinless chicken breasts
  • 1 large shallot, minced
  • 1 large garlic clove, minced
  • 3/4 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • Zest and juice of 1 large lemon
  • 2 tsp dried oregano
  • Kosher salt and freshly ground black pepper
  • 1 red bell pepper, finely chopped
  • 1 orange OR yellow bell pepper, finely chopped
  • 1 English cucumber, seeds removed, finely chopped
  • 1 heaping cup fresh dill, finely chopped
  • 1 heaping cup fresh parsley OR cilantro, finely chopped
  • 1 pint cherry tomatoes, halved
  • 1 can chickpeas, drained and rinsed
  • 7 to 8 oz feta (buy a block, not finely crumbled)
  • Optional for crunch (add on top of individual bowls if meal prepping): pistachios, pita chips, any sort of crouton

Directions

  1. Bring a medium pot of salted water to a boil. Add the farro and chicken. The chicken will take 10 to 12 minutes to reach 165F internally, and the farro will take between 20 and 45 minutes to fully cook, depending on the type of farro you have. Just pull the chicken out of the pot when it’s fully cooked and keep cooking the farro until tender.
  2. While those cook, get chopping! Finely chop the two bell peppers, cucumber, dill, and parsley or cilantro. Halve the cherry tomatoes. Add to your biggest mixing bowl. Drain and rinse the chickpeas, then add to the mixing bowl.
  3. Then, make the dressing. Using a jar fitted with a lid or a small mixing bowl and whisk. combine olive oil, red wine vinegar, lemon zest and juice, oregano, salt, and pepper. Mince the shallot and garlic clove, and add to the dressing. Shake or whisk to thoroughly combine.
  4. Once the chicken is done cooking, pull the chicken out of the pot. Shred with two forks or your fingers (if you let it cool first). Add to the large mixing bowl with the chopped veggies and herbs.
  5. Once the farro is done cooking, drain and add to the mixing bowl, along with the dressing. Stir until everything is evenly coated.
  6. If meal prepping, stop here and place in the fridge. Otherwise, crumble the feta and add to the salad, mixing until combined.