Spring Farro Salad

After making winter farro salad countless times over the past year, I decided we needed to try a springtime version with fresh seasonal veggies and herbs. And thus, this zippy spring farro salad recipe was born.

It’s loaded up with chewy farro and chickpeas, a crisp mix of cucumber, radishes and shallots, a sprinkling of tangy crumbled feta, loads of fresh herbs (I opted for mint and dill), and my favorite lemony everyday vinaigrette that pulls everything together. Each bite tastes wonderfully light and springy, especially thanks to all of those fresh herbs. And this salad holds up beautifully in the fridge if you’d like to prep the salad in advance for easy lunches or sunny picnics or springtime nights by the grill.

As you can imagine, it’s also an easy recipe to customize with whatever seasonal veggies, herbs or cheeses you would prefer to toss in. And if you need a gluten-free option, no prob, just swap in some quinoa for the farro. Let’s make some salad!

• 1 cup uncooked farro
• 1 (15-ounce) can chickpeas, rinsed and drained
• 4 ounces crumbled feta cheese
• 4 Persian cucumbers, thinly sliced
• 4 radishes, thinly sliced
• 1 large shallot, minced
• 1/4 cup loosely-packed chopped fresh dill
• 1/4 cup loosely-packed chopped fresh mint

• 3 tablespoons olive oil
• 2 tablespoons freshly-squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced or pressed
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly-ground black pepper