Skip to content

Lunch / Mediterranean

Warm Farro Roasted Carrot Salad

Chewy farro, roasted carrots and chickpeas meet a lemon-tahini dressing. Fold spinach through while the grains are warm.

VegetarianVeganDairy Free

By Vegetarian Recipes Kitchen · Updated

Jump to recipe ↓
Warm Farro Roasted Carrot Salad, ready to serve
Illustrative food photography. See our editorial policy.
Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
4

Gather your ingredients

Everything you need.

Allergen notes

  • Wheat is commonly present in farro; check the actual product labels, including any gluten-free replacements.
  • Contains sesame.

Check product labels and any substitutions; packaged ingredients can introduce additional allergens.

Let's cook

Step by delicious step.

Tap a step number to mark it complete as you cook.

  1. Heat the oven to 220°C (425°F). Toss carrots with 20 ml oil, cumin and half the salt and roast for 25–30 minutes.

  2. Cook farro in water according to the packet and drain well.

    Warm Farro Roasted Carrot Salad: Cook farro in water according to the packet and drain well

  3. Whisk remaining oil, lemon juice, tahini, remaining salt, pepper and 40 ml water.

    Warm Farro Roasted Carrot Salad: Whisk remaining oil, lemon juice, tahini, remaining salt, pepper and 40 ml water

  4. Toss warm farro and carrots with chickpeas, spinach and dressing until the spinach just wilts.

0 of 4 steps complete

A little kitchen know-how

  • Check farro cooking time because pearled and whole varieties differ.

Make it yours & keep it well

Use brown rice instead of farro for a wheat-free grain option.

Storage: Refrigerate promptly for 3 days.

Estimated nutrition per serving

480 kcal

Approximate figures; brands, portions and substitutions change the result.

Good things to know

How should I store leftovers?

Refrigerate promptly for 3 days.

Can I adapt this plant-based recipe?

Use brown rice instead of farro for a wheat-free grain option.

Keep the good food coming.

Baked Carrot Lentil Patties

Baked Carrot Lentil Patties

Carrots, lentils and oats form small vegan patties with cumin and parsley. Bake until firm and gently browned at the edges.

View recipe
Mediterranean Harissa Chickpea Power Bowls

Mediterranean Harissa Chickpea Power Bowls

Meal-prep bowls layered with fluffy quinoa, roasted harissa chickpeas, and creamy lemon-tahini dressing.

View recipe
Quinoa Edamame Sesame Salad

Quinoa Edamame Sesame Salad

Quinoa and edamame toss with cucumber, carrot and red cabbage in a sesame dressing. A colorful lunch bowl that can be prepared ahead.

View recipe