This Mediterranean farro salad can be meal prepped two ways: in a mason jar or a meal prep container. It’s the perfect vegetarian meal prep salad recipe with a mix of chickpeas, farro, artichoke hearts, mozzarella and sun-dried tomatoes.
½ cup cooked chickpeas
¼ cup chopped tomatoes
¼ cup marinated artichoke hearts
¼ cup olives, chopped
2–3 mozzarella balls, chopped
½ cup cooked farro
2 cups arugula
1 Tablespoon chopped sun-dried tomatoes
Red Wine Vinaigrette (makes 3/4 cup)
1/3 cup red wine vinegar
1 Tablespoon Dijon mustard
1–2 cloves garlic, minced
1 teaspoon maple syrup or honey
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
Make the dressing by whisking together all the ingredients in a small bowl or glass jar.
- If it isn’t pre-cooked, cook your farro according to package directions
For a mason jar: Add 2-3 Tablespoons of dressing into a large, wide-mouth mason jar, then start layering ingredients in this order: chickpeas, tomatoes, mozzarella balls, olives, artichoke hearts, farro, arugula, sundried tomatoes.
For a meal prep container: Line bottom of container with arugula and layer all ingredients in columns/sections on top. Store dressing in a separate container.
- You can absolutely meal prep more than one salad at a time. Just double, triple or quadruple all the ingredients except the dressing. The dressing already makes about 4-5 servings.
- Category: Salads
- Method: Stove Top
- Cuisine: American
- Serving Size: 1 salad with dressing
- Calories: 657
- Sugar: 7g
- Fat: 35g
- Carbohydrates: 64g
- Fiber: 11g
- Protein: 24g
Keywords: Mediterranean Farro Salad