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Green Bean, Chickpea, and Farro Salad with Za’atar

Sharon Palmer

The Middle Eastern flavors shine right through in this nutritious, protein-rich, 100% plant-based (vegan) Green Bean, Chickpea, and Farro Salad with Za’atar. Za’atar is a common seasoning—a mixture of sesame, sumac, and thyme—used in Arabic cuisine. You can find it in many specialty shops, or just mix it up yourself. 

This hearty recipe calls upon farro—an ancient wheat variety from Italy, chickpeas—one of the first recorded plant foods cultivated in the Eastern Mediterranean, crisp green beans, sun-dried tomatoes, and bell pepper. Fresh herbs, lemon juice, and extra virgin olive oil create a vibrant vinaigrette for this rustic, hearty dish, which is perfect as a one-dish meal, or served as a side-dish or salad for your entree. It’s perfect for meal prep or to pack up as leftovers for lunch at work, or to bring to your next potluck. Cook up the farro, and then whip this 10-ingredient (minus pantry staples) recipe up in just a few minutes.

If fresh green beans aren’t available substitute with frozen. And you can also swap out the chickpeas for white beans or black beans, for a change of pace. And if you are eating a gluten-free diet, try substituting quinoa, brown rice, or sorghum for the farro. This will be one of your favorite go-to recipes all year long.

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Green Bean, Chickpea, and Farro Salad with Za’atar


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings 1x
  • Diet: Vegan

Description

The Middle Eastern flavors shine right through in this nutritious, protein-rich, 100% plant-based (vegan) Green Bean, Chickpea, and Farro Salad with Za’atar.


Scale

Ingredients

Salad:

  • 1 ½ cups cooked farro, cooled (according to package directions)
  •  2 cups fresh green beans, trimmed, sliced in half
  • 1 (15-ounce) can chickpeas (garbanzos), rinsed, drained
  • ½ cup sun-dried tomatoes
  • 3 green onions, diced
  • 1 bell pepper (yellow, red, green, or orange), chopped
  • ¼ cup chopped fresh herbs (i.e., basil, parsley, oregano)

Vinaigrette:

  • ½ lemon, juiced
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • Pinch kosher salt (optional)
  • ¼ teaspoon black pepper
  • 1 ½ teaspoons za’atar* (additional for garnish)

Instructions

  1. Cook farro according to package directions, cool.
  2. Meanwhile, bring pot of water to a boil, place green beans in the pot, and cover with a lid. Cook for about 5 minutes, just until barely tender and still bright green. Drain and cool.
  3. Mix cooked, cooled farro and green beans with chickpeas, sun-dried tomatoes, onions, pepper, and herbs.
  4. To make vinaigrette, mix lemon juice, olive oil, garlic, salt (optional), black pepper, and za’atar* together. Toss into salad. Garnish with additional za’atar and serve immediately, or refrigerate until serving time. 

Notes

*Za’atar is a Middle Eastern seasoning made out of sesame seeds, sumac, and thyme. You can find it online and in specialty shops, or make it yourself.

  • Category: Salad
  • Cuisine: Mediterranean, Middle Eastern, American

Nutrition

  • Serving Size: 1 serving
  • Calories: 147
  • Sugar: 2 g
  • Sodium: 102 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 4 g
  • Cholesterol: 0 mg

Keywords: green bean, chickpea, vegan salad, farro salad

For other hearty, grain salads, check out some of my favorites:

Mason Jar Kale Barley Salad with Turmeric Vinaigrette
Edamame Brown Rice Salad with Chard
Roasted Asparagus Salad with Harissa-Spiced Sorghum

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