Lunch
Greek salad with chickpeas & farro
Classic Greek salad bulked up with chickpeas and chewy farro in a lemon-oregano dressing.
- Full recipe
- 2 servings
- Serving size
- 1 of 2 equal portions of the full recipe
- Servings per batch
- 2
Servings to prepare changes how much you cook; it never changes the size of one serving. My portion (in My Week) changes your planned nutrition.
Ingredients
Preparing: 2 servings
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Use the listed ingredients and amounts. Nutrition, saved shopping and meal planning remain based on this version.
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Instructions
Heart-healthy tips
- Choose no-salt-added cans to keep sodium in check.
- Feta and olives are salty — keep portions modest and rinse olives to wash off some brine.
Storage & Meal Prep Tips
Applies to: Fresh assembled salad, after assembling. Times assume safe preparation, prompt cooling when needed, a refrigerator at 40°F / 4°C or below, and a freezer at 0°F / -18°C or below.
Refrigerator: After assembling: refrigerate and enjoy within 1 day — dressed greens wilt quickly.
Freezer: Does not freeze well. Fresh greens and raw vegetables lose their crunch when frozen — a texture limit, not a safety one.
To reheat or serve: Serve cold or at room temperature.
Meal prep tip: Prep the components ahead and toss just before serving.
Storage guidance sources
Category guidance matched to this recipe's preparation state; sources checked 2026-10-24. This is not a laboratory shelf-life test of the exact recipe.
Complete the meal
Sides chosen to complement this dish — nothing it already has.
Baked zucchini crisps
Crunchy side
Fresh mozzarella pearls
Cheese side
Strawberries with balsamic
Fruit side