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How to make a weekday Farro and Lettuce salad

Happy New Year!

Today we’ll have some good fiber and vitamins with this farro salad. This is a recipe a meal prep friendly. Let's get to it!



  • 2 cups of cooked farro

  • 1 cup cooked garbanzo beans, roasted and seasoned with hot paprika, salt and pepper (un roasted and out of the can chickpeas will work too)

  • 10 cherry tomatoes, halved.

  • 1/4 cup chopped basil, I strongly recommend you to find 80AcreFarms Basil, you'll thank me later :)

  • 2 cups of finely shopped lettuce, also an 80AcreFarms variety will make a difference

  • 1/4 cup goat cheese

  • A few slices of avocado to garnish

  • Some micro greens to garnish and add more greenery to the dish


  • The juice of 1 lemon

  • The zest of 1 lemon

  • 1/4 cup olive oil

  • 1 shallot, finely diced

  • Kosher salt and black pepper to taste


  1. Cook farro per packaging instructions and reserve.

  2. While farro is cooling, make the salad dressing by using a whisk to mix all ingredients until you get an emulsion. Let it sit for 5 minutes so the shallots get a little pickled.

  3. Add farro to a large bowl, add rest of salad ingredients and mix. Add dressing and mix again.

  4. Correct your seasoning and serve.

I want to thank 80AcresFarms for sponsoring this post!

Happy and healthy 2023, everyone! Sending lots of love.


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