Farro, Tuna, and Chickpea Salad with Creamy Poppy Seed Dressing
This budget-friendly, pantry salad was inspired by The Washington Post. Chickpeas and tuna form the base of this simple salad and give it a nice boost of protein. Healthy grains come in the form of farro, which also gives this salad a lovely, nutty flavor. Use brown rice if you’d prefer. The Creamy Poppy Seed Dressing from Half the Sugar, All the Love lends brightness and a touch of natural sweetness. Use lemon if you don't have the dressing on hand. This salad will keep, tightly covered in your fridge, for up to one week.
Serves: Serves 4
  • ½ cup farro
  • ⅛ teaspoon salt, plus more to taste
  • 1 15oz can chickpeas, drained
  • 1 5oz can tuna packed in water, drained
  • ¼ cup chopped parsley
  • ¼ cup Creamy Poppy Seed Dressing
  1. Place the farro in a strainer and rinse with cold water. Transfer the farro to a small saucepan with 1½ cups water and ⅛ teaspoon of the salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, partially covered, until tender, about 30 minutes. Return the farro to the strainer to drain any excess water. Spread the farro on a plate and let it cool completely.
  2. In a large bowl, combine the cooled farro, chickpeas, tuna, parsley, and Creamy Poppy Seed dressing. Stir gently to combine. Add additional salt to taste. Cover tightly and refrigerator for up to 2 hours for the best flavor.
NOTE: Substitute 2 cups shredded kale for the tuna to make vegan.
Recipe by Jennifer Tyler Lee at https://www.52newfoods.com/farro-tuna-chickpea-salad/