Ingredients
1 cup farro
1 red bell pepper
1 zucchini
1 eggplant
1 red onion
2 cups spinach
1 cup cherry tomatoes
2 tablespoons olive oil
2 cloves garlic
1 lemon
2 tablespoons balsamic vinegar
1 teaspoon oregano
1 teaspoon thyme
1 cup chickpeas
1/2 cup feta cheese
Salt to taste
Black pepper to taste
Instructions
Preheat grill to medium-high heat (375°F/190°C). Cut vegetables into 1/2-inch thick slices.
Toss vegetables with 1 tablespoon olive oil, minced garlic, half the balsamic vinegar, oregano, thyme, and 1/2 teaspoon salt.
Grill vegetables in batches for 5-7 minutes per side until charred and tender.
Cook farro according to package instructions (15-20 minutes) and let cool.
Combine cooled grilled vegetables, farro, spinach, cherry tomatoes, chickpeas in a large bowl.
In a small bowl, mix remaining 1 tablespoon olive oil, remaining balsamic vinegar, 2 tablespoons lemon juice, oregano, thyme, and black pepper.
Pour dressing over salad, toss gently to coat.
Top with crumbled feta cheese and additional olive oil if desired.
Notes
Use seasonal vegetables like squash or mushrooms as substitutions
Cook farro ahead of time for meal prep
Store in airtight containers up to 2 days
Add grilled halloumi cheese instead of feta for vegan option
- Prep Time: 15
- Cook Time: 35
- Category: Mediterranean Table
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 8g
- Sodium: 1200mg
- Fat: 24g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 45mg