This grainy salad is so good! I got really into making these salads last summer and it is almost that time again! I love to make a big batch for a BBQ and then keep the rest to use for leftover lunch with added protein or a side for dinner. Some of these ingredients actually were inspired by the “Jennifer Aniston Salad”, which is also the bomb. This particular salad came from whatever I had in the pantry/fridge – these also come out the best 🙂
Ingredients
1/2 Cup Farro Uncooked
1/2 Cup Quinoa Uncooked
1 Can Chickpeas Drained and Rinsed
1/2 Cup Red Onion Chopped
1/2 Cup Castelvetrano Olives* Drained and Rinsed
1 Cup Chopped English or Persian Cucumber
1/2 Cup Dill Chopped
1/2 Cup Pistachios shelled
1 Cup Feta Cheese Crumbled
2 Cups Raw Spinach Chopped
1 Lemon Juiced
1/4 Cup EVOO
Salt & Pepper to Taste
Lets Make It
Cook both the farro and quinoa as instructed on the packages and set aside to cool. Once cooled, mix together the farro and quinoa. Add chickpeas, olives, cucumber, onion, dill, pistachios, feta and spinach. Mix in EVOO, lemon juice, S&P. Toss together to combine. Refrigerate for at least an hour. Serve by itself or with added protein.
Notes
–Castelvetrano Olives– These olives have an earthier taste, which I love! You can use a different olive if you prefer or if you cannot find them. I would also use kalamata olives- the flavor is much different, but would work with the salad’s flavor profile.
