Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Easy Meal Prep Farro Salad with Roasted Summer Vegetables is a protein-packed, fiber-rich dish that’s perfect for busy weeknights. After making this many times, I’ve discovered the secret to keeping it fresh and delicious all week long. The crispy roasted vegetables and tender farro make this salad irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip and Easy Spicy Cranberry Salsa Recipe for Quick Snacks.
Why This Easy Meal Prep Farro Salad with Roasted Summer Vegetables Is Pure Comfort
- Packed with protein and fiber
- Easy to meal prep
- Delicious and satisfying
- Perfect for busy weeknights
What You'll Need for Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup farro
- 2 cups mixed summer vegetables (e.g., bell peppers, zucchini, eggplant)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
- Optional: Chopped fresh parsley
- Optional: Lemon wedges
📝 Ingredient Notes
- Farro: You can substitute quinoa or bulgur if you prefer.
🛒 Tools & Equipment I Recommend
- Good quality olive oil — Enhances the flavor of the salad → See on Amazon
- Sharp kitchen knife — Makes chopping vegetables quick and easy → See on Amazon
How to Make Easy Meal Prep Farro Salad with Roasted Summer Vegetables
- Cook farro: Cook farro according to package instructions. Drain and set aside.
- Roast vegetables: Toss vegetables with 2 tbsp olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes or until tender. Let them cool.
- Make dressing: Whisk together remaining olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Assemble salad: In a large bowl, combine cooked farro, roasted vegetables, chickpeas, feta, and dressing. Toss to combine.
Cook's Tips for Perfect Easy Meal Prep Farro Salad with Roasted Summer Vegetables
- Common mistake and fix: Don't overcook the farro. It should still have a slight bite to it. If it's too soft, it will become mushy when mixed with the dressing.
- Pro tip: For extra flavor, try adding some chopped fresh herbs like parsley or basil.
- Pro tip: To make this salad even heartier, you can add grilled chicken or tofu.
Storing & Reheating Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Yes, this salad can be made up to 2 days ahead.
Freezing Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Not recommended.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not recommended as it may make the farro soggy.
Recipe Notes
- Chef tip: To make this salad even more filling, you can add some cooked grains like quinoa or brown rice.
- Best substitution: You can substitute the feta cheese with crumbled goat cheese or shaved Parmesan.
- Make-ahead: This salad can be made up to 2 days ahead. Store in an airtight container in the fridge.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your salad is too dry, add a little more olive oil and lemon juice. If it's too wet, add some more farro or chickpeas to absorb the excess liquid.
Want to level up this recipe?
Good quality olive oil — Enhances the flavor of the salad → Check price on Amazon
Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Ingredients
Main Ingredients
- 1 cup farro
- 2 cups mixed summer vegetables (e.g., bell peppers, zucchini, eggplant)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
Seasonings
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
Optional Toppings
- Chopped fresh parsley
- Lemon wedges
Instructions
- Cook farro: Cook farro according to package instructions. Drain and set aside.
- Roast vegetables: Toss vegetables with 2 tbsp olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes or until tender. Let them cool.
- Make dressing: Whisk together remaining olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Assemble salad: In a large bowl, combine cooked farro, roasted vegetables, chickpeas, feta, and dressing. Toss to combine.
Notes
- Chef tip: To make this salad even more filling, you can add some cooked grains like quinoa or brown rice.
- Best substitution: You can substitute the feta cheese with crumbled goat cheese or shaved Parmesan.
- Make-ahead: This salad can be made up to 2 days ahead. Store in an airtight container in the fridge.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your salad is too dry, add a little more olive oil and lemon juice. If it's too wet, add some more farro or chickpeas to absorb the excess liquid.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Not recommended.
- Oven reheat: Not necessary.
- Microwave reheat: Not recommended as it may make the farro soggy.
- Make ahead: Yes, this salad can be made up to 2 days ahead.
Nutrition Per Serving
- Calories: 450
- Protein: 18g
- Fat: 18g
- Carbs: 60g
- Fiber: 12g
- Sugar: 6g
- Sodium: 500mg
- Cholesterol: 15mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Meal Prep Farro Salad with Roasted Summer Vegetables FAQs
Yes, this salad can be made up to 2 days ahead. Store in an airtight container in the fridge.
Overcooking the farro can cause it to become mushy. Make sure to cook it according to package instructions and stop cooking when it still has a slight bite to it.
Not recommended as the vegetables may become watery and the farro may become mushy when thawed.
No, the air fryer is not the best tool for roasting vegetables for this salad. A regular oven works best.
You can substitute the feta cheese with crumbled goat cheese or shaved Parmesan.
A Warm Final Note
I can’t wait for you to try Easy Meal Prep Farro Salad with Roasted Summer Vegetables and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
