Tyler McFarland on February 5, 2024
Updated on February 5, 2024 Found a mistake? Let us know!
Vegan Farro Lentil Salad Recipe
Try this Mediterranean-inspired Vegan Farro Lentil Salad, packed with healthy nutrients and bursting with fresh flavors from grape tomatoes, cucumber, bell peppers, and a zesty dressing.
Ingredients
Instructions
- In a medium-sized bowl, combine the farro, lentils, juicy tomatoes, crisp cucumber, vibrant yellow pepper, fiery red pepper, and fragrant parsley.
- In a liquid measuring cup or small bowl, whisk together the olive oil, tangy red wine vinegar, zestful lemon juice, zesty Dijon mustard, minced garlic, flavorful Italian seasoning, salt, and pepper until the mixture is well-combined.
- Drizzle the luscious vinaigrette over the farro salad and toss thoroughly to coat the ingredients evenly.
- Divide the delectable farro salad into airtight containers, adding a bed of fresh arugula, if desired. Store in the refrigerator for up to 5 days to preserve its freshness.
- Savor and relish the delightful flavors!
Nutrition
| Protein | 25 grams |
| Fat | 20 grams |
| Calories | 758 calories |
| Sugar | 5 grams |
| Carbohydrates | 127 grams |
| Fiber | 22 grams |
This Vegan Farro Lentil Salad is a simple and easy Mediterranean-inspired meal that is perfect for a light and healthy dinner.
It is dairy-free, vegan, and vegetarian, making it suitable for a variety of dietary needs.
Packed with high-protein lentils and fiber-rich farro, this salad is both nutritious and delicious.
With a preparation time under 30 minutes, it is an ideal weeknight dinner option.
The recipe can be easily scaled up to make a big batch for meal prep, and the required equipment includes common kitchen tools such as a whisk, chef's knife, and measuring cups.
Whether you're looking for a quick and healthy dinner or a refreshing salad for lunch, this Vegan Farro Lentil Salad is a perfect choice.
Be sure to check out these recipes as well:
- Vegan Middle Eastern Pita Salad (Fattoush Salad)
- Vegan Pumpkin Spice Coffee
- Vegan One-Pot Butternut Squash Pilaf
- Vegan Southwestern Veggie-Packed Tater Tot Casserole
- Vegan Vegetarian “Meat” Sauce
- Vegan Vegetarian Potstickers
I’m Tyler McFarland, the editor and main author here. When I first went vegan 13 years ago, convenience products like veggie burgers and soy milk were a lot harder to find. Now they’re everywhere!