Lunch · Mediterranean · 15 min
Mediterranean Farro and White Bean Tabbouleh with Crumbled Feta
- Calories
- 631
- Protein
- 31g
- Carbs
- 81g
- Fat
- 21g
Ingredients
- 0.2612 cup pearled farro
- 0.6087 cup cannellini beans
- 0.5 cup english cucumber
- 0.5 cup grape tomatoes
- 2 tbsp red onion
- 0.25 cup fresh flat-leaf parsley
- 0.6129 cup feta cheese
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp za'atar spice blend
- 0.25 tsp salt
Method
- 011. Bring a small pot of salted water to a boil. Add the pearled farro and simmer for 20 minutes until tender with a pleasant chew. Drain well and allow to cool.
- 022. In a large salad bowl, whisk together the extra-virgin olive oil, fresh lemon juice, za'atar blend, and salt.
- 033. Add the cooled farro, cooked white beans, diced cucumber, halved grape tomatoes, finely diced red onion, and chopped fresh parsley to the bowl.
- 044. Toss all components together until evenly dressed.
- 055. Gently fold in the crumbled feta cheese right before serving to keep the pieces intact.
Cook it with the whole plan around it
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