Farro Salad with Za’atar, Broccoli and Feta
This farro salad with za’atar and broccoli is a flavorful salad that is perfect to eat as a vegetarian meal or as a side dish.
My life has been lacking in za’atar consumption since I found out my little man N is allergic to sesame. However, I occasionally and very carefully sneak this flavorful spice mixture into my life (but not his, of course!).
If you’re unfamiliar with za’atar, it’s a seasoning blend that has a ton of flavor and is super versatile. Za’atar is most commonly used in Middle Eastern cuisine. It’s a blend of marjoram, thyme, and oregano, sumac, and toasted sesame seeds which give it a nutty flavor. The sumac in za’atar lends a beautifully tart flavor which is perfect for this salad.
This farro salad recipe is actually one of my mom’s creations! She’s a genius in the kitchen and I attribute my love of cooking to her alone. I had the pleasure of eating and photographing this salad when my parents came to visit us recently.
The salad is a delectable combination of tangy, chewy, and crunchy, with a bright and fresh flavor. It has tons of protein thanks to the farro, garbanzo beans and feta, which makes it a perfect vegetarian lunch or dinner. You could also serve it as a flavorful side dish.
Have you tried farro yet? Farro is an ancient wheat grain, so it’s not gluten-free by the way, and contains 6 grams of protein per serving, along with generous amounts of fiber and nutrients. Farro has become my go-to grain for salads because of its size and chewy texture which complements crunchy vegetables. It leaves you very satisfied and full.
Loving this farro salad?
I have more farro salads for you! Try:
- Southwestern Farro Salad with Roasted Poblanos
- Zucchini Noodle Mason Jar Salad with Farro and Mozzarella
- Farro Salad with Chicken, Beets and Red Wine Vinaigrette
- Farro Salad with Bacon, Squash, and Dried Cranberries
- Kale Salad with Farro and Honey Dijon Dressing
- Farro Salad with Sundried Tomatoes, Spinach and Cashews from Cookin’ Canuck
- Brussels Sprouts and Farro Salad with Hazelnuts and Goat Cheese from Completely Delicious
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
For the Dressing:
- 4 tablespoons fresh lemon juice
- 5 tablespoons extra virgin olive oil
- 1 1/2 teaspoons za’atar seasoning
- Salt and pepper to taste
For the Salad:
- 1 cup farro, cooked according to package directions and cooled slightly
- 1 can garbanzo beans, rinsed and drained
- ½ cucumber, chopped
- 1 cup loosely packed parsley, chopped
- ¾ cup matchstick carrots
- 2 cups broccoli, cut into bite-sized pieces
- ½ cup feta cheese
- Whisk together dressing ingredients.
- Mix all ingredients, except feta cheese, together with the dressing. Sprinkle feta cheese on top prior to serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Ben was more than on board with this salad as well. Thumbs up all around!
Changes I would make: None are necessary, but it’s a salad! Feel free to swap out veggies for whatever you have in the house.
PS: Do you pronounce farro “fair-o” or “Far-o” or none of the above? I’m asking for a friend (wink, wink).
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