Layered Mason Jar Farro and Chickpea Salad
This colorful mason jar salad combines hearty farro and chickpeas for a fresh, satisfying lunch.
Prep time: 10 min
Total time: 2 hr 40 min
Servings: 6
Key Ingredient
An unsweetened spin on the original, with 0 grams of sugar per serving and only 40 calories.
FIND A STORE >Ingredients
For the salad
- 2 1/2 cups Planet Oat Unsweetened Original Oatmilk
- 1 cup Italian pearled farro, rinsed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 red onion, finely diced
- 1/2 cup finely chopped fresh dill
- 1/4 cup white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Assembly
- 3 cups baby arugula
- 1/4 cup shelled and salted sunflower seeds
For serving
- 1 lemon, cut into wedges
Directions
- Bring Planet Oat to a boil over medium high heat. Add farro to Planet Oat then reduce to a simmer and cook, uncovered for 20-25 minutes or until farro is tender. Drain, if needed. Fluff with a fork and let cool.
- Toss farro with chickpeas, red onion and dill.
- Whisk together white balsamic vinegar, extra virgin olive oil, garlic powder, salt and pepper.
- Drizzle dressing over farro salad and toss. Refrigerate farro salad for at least 2 hours, or overnight.
- When ready to assemble mason jar salads, layer arugula and farro salad into six mason jars. Top with sunflower seeds. Serve with lemon wedges.
