FARRO, TUNA, AND CHICKPEA SALAD WITH CREAMY POPPY SEED DRESSING

During these stressful times, it’s more important than ever to ensure you’re maintaining positive, healthy eating habits but it doesn’t have to be expensive or complicated. Canned pantry staples, like chickpeas and tuna, can be easily transformed into a nourishing meal. The beauty of these canned items is that they’re easy to keep in on hand, inexpensive, nutritious, and can easily be used to create a delicious, simple meal for your family in minutes.

Farro, Tuna, and Chickpea Salad with Creamy Poppy Seed Dressing | Jennifer Tyler Lee

FARRO, TUNA, AND CHICKPEA SALAD WITH CREAMY POPPY SEED DRESSING

Serves 4

This budget-wise, pantry salad was inspired by The Washington Post. Their article about how canned tuna can be totally craveable was well-timed! 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. You can 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 juice if you don’t have the dressing on hand. This salad will keep, tightly covered in your fridge, for up to one week.

1/2 cup farro
1/8 teaspoon salt, plus more to taste
1 15oz can chickpeas, drained
1 5oz can tuna packed in water, drained
1/4 cup chopped parsley
1/4 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 1 1/2 cups water and 1/8 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.

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.
Author:
Serves: Serves 4
Ingredients
  • 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
Instructions
  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.