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Farro Salad with Chickpeas, Cherries, and Pecans

Farro Salad with Chickpeas, Cherries, and Pecans Recipe

  • 2 tablespoons raw unsalted pecans
  • 1 cup cooked farro (see Notes) (or substitute cooked white or brown rice or barley), cooled
  • 1/3 cup cooked chickpeas, preferably homemade, rinsed and drained
  • ½ cup lightly packed baby arugula leaves, coarsely chopped
  • ¼ cup canned diced tomatoes and their juice
  • 2 tablespoons unsweetened dried cherries
  • 1 shallot lobe, finely chopped
  • 6 large mint leaves, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • Kosher or sea salt
  • Freshly ground black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 598kcal (30%)
Total Fat 25g (39%)
Saturated Fat 3g (15%)
Cholesterol 0mg (0%)
Total Carbohydrate 85g
Dietary Fiber 10g
Sugars 12g
Protein 11g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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