Learn how to make Farro-Chickpea Salad, one of Rita's recipes for a Mediterranean diet.

Farro-Chickpea Salad


  • ½ cup farro
  • 1 cup cooked chickpeas
  • ½ large bulb fennel, cut in half, cored, and sliced very thin
  • 2 generous handfuls baby arugula
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Zest of ½ lemon
  • ¼ teaspoon ground cumin
  • ½ teaspoon kosher salt (optional)
  • ⅓ cup crumbled feta cheese


  1. Cook the farro according to package directions. Drain well if any cooking water remains. Transfer the farro to a large bowl.
  2. Add chickpeas, fennel, arugula, olive oil, lemon juice, lemon zest, cumin, and salt. Toss well.
  3. Spoon into a shallow serving bowl or small platter and sprinkle the feta over the top.

Makes 4 servings.