Home » Healthy Whole Grain Farro Salad with Lemon Tahini Dressing

Healthy Whole Grain Farro Salad with Lemon Tahini Dressing

Farro salad with lemon tahini dressing is healthy and light; it’s the perfect lunch or just add protein for a light dinner. Full of whole grains and chopped herbs and vegetables, this salad is perfect any time of the year! This whole grain salad keeps well if you are into meal prepping on the weekends for the week ahead. Jump right to the recipe card if you want to get to it! Also Pin, Share and don’t forget to subscribe to get the E2g newsletter right to your email!

whole grain farro salad with lemon tahini dressing with lemon and mint garnish in a white bowl with a rust colored towel in background

This is one of my favorite recipes! I first heard about this salad at book club, “the Jennifer Aniston Salad”. Apparently she ate a salad similar to this one everyday on the set of Friends. Friends folklore. Of course I googled it, and found several identical salads. I made them, but in the end I took out the feta cheese (which you can add back in if you like) and I added more vegetables, also changed the dressing up. After fiddling around with this salad for the last year, the recipe below is what I’ve stuck with. How do I love thee whole grain farro salad let me count the ways. I love the nutty flavor of the whole grains, and 1. It’s healthy and delicious. 2. It can be eaten for lunch, for dinner, for a late night snack. 3. This great recipe travels well. Think day at the beach! 4. This salad recipe keeps well, if you are meal prepping it is the perfect salad for you!

farro salad ingredients in a white  bowl with glass bowl of dressing at the top right corner with a wooden spoon laying beside the bowl
  • farro
  • garbanzo beans
  • red bell pepper
  • red onion
  • cucumber
  • celery
  • parsley
  • mint
  • pistachios
  • lemon juice
  • tahini sauce
  • olive oil
  • honey (maple syrup or agave can be used as an alternative)
  • salt & black pepper
close up of farro salad. cucumber, red bell pepper, farro grains, chopped herbs celery onion
  1. Bring 4 cups of water to a boil with 1 teaspoon salt. Rinse 1 cup of farro in a sieve and add it to the bowling water, reduce heat to medium high, keep at a low boil. Cooking time is between 20-30 minutes, when grain is al dente it is done. Drain off any excess cooking water. While the farro cooks you can start chopping up vegetables. (If you want to expedite the cooling process you can spread cooked farro out on a sheet pan.)
  2. Drain and rinse can of garbanzo beans.
  3. Chop celery, red peppers, cucumber, onion, mint, and parsley.
  4. Add cooled farro, beans, and chopped veggies to a large bowl.
  5. Measure 1/3 cup lemon juice, 1/4 cup tahini, 1/4 cup olive oil, honey, salt and black pepper into a large measuring cup or a small bowl, whisk these ingredients together.
  6. Add pistachios and dressing to the bowl with other ingredients. cont. below
pouring lemon tahini dressing over farro salad ingredients in a large white bowl on wood counter top with a rust colored dish towel underneath the bowl

Mix well and serve straight away, or store in an airtight container and enjoy this perfect recipe for the week ahead!

mixing up farro salad with a wooden spoon in a white bowl on wooden counter top with a rust colored napkin under the bowl

The beauty of this salad is that it can be enjoyed anytime of year, it’s perfect cold or at room temperature. This farro salad recipe is full of nutritious ingredients and fresh herbs

  • Where do I find whole grain farro? Every grocery store is different, so it’s hard to be certain, but it is in the aisle in my grocery store with the rice, quinoa, and other ancient grains. I love farro in this salad for many reasons; it adds great texture and nutty flavor.
  • If I cannot find farro what would be a good alternative grain? Brown rice, pearl couscous, quinoa, barley, any of these whole grains would be good options. Jennifer actually used quinoa in her “Friends” salad. Farro is one of my favorite grains, I like the chewy texture of farro and it holds up well.
  • What cheese would you suggest adding to this salad? The OG salad called for feta and I have made it with feta and it was very good. Goat cheese is also good, although it does break down and giving the salad a creamy texture. Large shards of parmesan cheese also work well. If you are meal prepping this to eat throughout the week, I would suggest adding the cheese as you eat it. Add as much cheese as you like.
  • Allergies? Leave out the pistachios if you are not able to have them. They do add crunch but there is plenty of crunch so don’t sweat it. Sesame/ Tahini as well. If you have an allergy to sesame seeds this dressing works without tahini. I have made it several times this way because I didn’t have tahini sauce on hand.
  • What other vegetables would you add to this salad? Raw kale, washed, and chopped into small bits is so good in this salad. If you like cherry tomatoes they add a sweetness and go well with the dressing. Any fresh herbs you have honestly go great with this salad. Also add more mint and parsley if you want more. I have added dill and basil because I had it on hand and it was great!
side dish of farro salad next to a larger serving dish full of the salad on a wood counter top
whole grain farro salad with lemon tahini dressing with lemon and mint garnish in a white bowl with a rust colored towel in background

Healthy Whole Grain Farro Salad with Lemon Tahini Dressing

Whole grain farro, pistachios, chickpeas and chopped veggies tossed with a light delicious lemon tahini dressing.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 30 minutes
Course easy dinner, lunch
Cuisine American, healthy
Servings 6 servings
Calories 545 kcal


  • 1 cup farro
  • 4 cups water
  • 1 tsp salt
  • 1 can 16 ounce garbanzo beans drained and rinsed
  • 2 cups cucumber seeded, and diced into small cubes (1 large cucumber)
  • 1 cup red bell pepper diced small (1 large bell pepper)
  • 4 stalks celery approximately 2 cups
  • 1 cup lightly salted pistachios
  • 1/2 cup red onion finely diced
  • 1/2 cup finely chopped parsley
  • 1/2 cup finely chopped mint

lemon tahini sauce

  • 1/3 cup lemon juice
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 1 tblsp honey
  • 1 tsp salt
  • 1/2 tsp black pepper


  • Bring 4 cups of water to a boil with 1 teaspoon salt. Rinse 1 cup of farro and add it to the bowling water, reduce heat to medium high, keep at a low bowl for 30 minutes. Drain off any excess cooking water. Set aside and let cool. While farro is cooking chopping vegetables up.
  • Drain and rinse 1 can of garbanzo beans. Put in large bowl.
  • Clean vegetables and herbs; chop according ingredient directions. Add to bowl with beans.
  • Add cooled farro, pistachios
  • Whisk together vinaigrette ingredients and pour over all the ingredients in bowl and toss to coat. Salad is best if you allow time for the flavors to meld together, however you can eat immediately. Store leftovers in an airtight container.


Calories: 545kcalCarbohydrates: 53gProtein: 17gFat: 30gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 852mgPotassium: 313mgFiber: 7gSugar: 5gVitamin A: 939IUVitamin C: 40mgCalcium: 38mgIron: 1mg
Keyword chickpeas, farro, garbonzo beans, healthy, lemon, light meal, lunch, salad, tahini
Tried this recipe?Mention @eat2gather or tag #eat2gather!

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