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Farro Tuna Salad

Tuna, Chickpea, and Fennel Salad

We’re giving tuna a Mediterranean makeover in this hearty, whole grain salad. Farro, chickpeas, fennel, and arugula get tossed together with tuna and a bright splash of lemon. Feta scattered over the top makes a tasty finish. Serve it as a light supper any day of the week or take it to go, since it packs up beautifully for school or work lunch. Feel free to substitute another hearty whole grain for the farro, such as brown rice, sorghum, barley, or Israeli couscous. You’ll need about one and one-third of a cup of cooked grains in place of the farro.

Course Main Course, Side Dish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings as a light supper or 6 as a side dish
Author Katie Morford

Ingredients

  • ½ cup uncooked farro (1 1/3 cup cooked)
  • 1 five-ounce can tuna , drained
  • 1 cup canned chickpeas
  • ½ large bulb fennel, cut in half, cored, and sliced very thin
  • 2 generous handfuls baby arugula
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Zest of 1/2 lemon
  • ¼ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 1/3 cup crumbled feta cheese

Instructions

  1. Cook the farro according to package directions. Drain well if any cooking water remains.
  2. Transfer the farro to a large bowl. Add the tuna, flaking it with a fork, chickpeas, fennel, arugula, olive oil, lemon juice, lemon zest, cumin, and salt. Toss well.
  3. Spoon into a shallow serving bowl or small platter and sprinkle the feta over the top. Serve.