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  • Writer's pictureMelissa Mathes



  • 1 ¼ cup faro

  • 1 tbsp. olive oil

  • 1 med. Clove of garlic pressed, minced

  • ¼ tsp. salt

Greek dressing

  • ¼ c of quality extra virgin olive oil

  • ¼ cup of red wine vinegar

  • 2 cloves of garlic pressed or minced

  • 1 tbsp. dried oregano

  • 1 tsp. Dijon mustard

  • 1tsp. freshly ground pepper

  • ½ tsp. agave

Greens and Chickpea salad

  • 2 stalks of celery thinly sliced crosswise

  • 1/3 cup of chopped red onion small dice

  • ½ cup of chopped parsley Italian

  • mix in part of the Greek dressing

Greens and optional ingredients

  • 2 cups mixed greens rinsed and roughly chopped

  • 1/8 cup of pepitas (pumkin seeds) or sunflower seeds

  • handful of dried cranberries or dried cherries

  • kalmata olives sliced in halves (optional)

  • feta cheese crumbled just a touch (optional)


  • Cook Farro: rinse and cook with 3 cups of water, appox. 25-40 mins. drain excess water off and mix in the olive oil and garlic salt

  • Whisk together the Greek dressing ingredients

  • Chic pea salad: in a serving bowl toss together with some of the dressing

  • Toast Pepitas or sunflower seeds in a skillet over medium-low heat for a few minutes stirring constantly. They should be fragrant and toasty

  • Assemble in a mason jar: quart size jar: layer the chickpea salad at he bottom, top with cooled faro, then the greens add the optional ingredients now and some more of the dressing

Nutrition facts: 327Kcals, 16gmFat, 9gm Mono, 1gm Poly, 3gmSat, Sodium 120mg, Dietary Fiber 5gm, Sugars 3gm, Protein 11gms

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