Mason Jar Chickpea, Farro & Greens Salad

This week, the Culinary Medicine team presents a recipe for Mason Jar Chickpea, Farro & Greens Salad!

Mason Jar Chickpea, Farro & Greens Salad

Mason Jar Chickpea, Farro & Greens Salad Ingredients

Farro (feel free to substitute another grain and/or cook extra for later)

  • 1 ¼ cup farro
  • 1 Tbsp. olive oil
  • 1 medium clove garlic, pressed or minced
  • ¼ tsp. salt

Greek Dressing (this recipe is easily halved)

  • 1 cup quality extra-virgin olive oil
  • ½ cup red wine vinegar
  • 4 cloves garlic, pressed or minced
  • 1 Tbsp. dried oregano
  • 2 tsp. Dijon mustard
  • 1 ½ tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. agave nectar, honey or sugar

Chickpea and Celery Salad

  • 2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed
  • 4 stalks celery, thinly sliced crosswise and roughly chopped
  • ⅔ cup chopped red onion (about one small red onion, chopped)
  • 1 cup chopped parsley
  • ⅓ cup Greek dressing or olive oil and lemon juice, to taste

Greens and Garnishes

  • Mixed greens, roughly chopped if you have time (a couple handfuls per salad)
  • ¼ cup pepitas (pumpkin seeds) or sunflower seeds
  • Handful dried cherries or cranberries, roughly chopped
  • Kalamata olives, pitted and thinly sliced (optional)
  • Feta cheese, crumbled (optional)


  1. To cook the farro: in a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes, unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside to cool.
  2. Make the dressing: whisk together all the dressing ingredients until emulsified.
  3. Make the chickpea and celery salad: in a serving bowl, toss together the chickpeas, prepared celery, red onion, and parsley. Stir in enough dressing (or olive oil and lemon juice) to lightly coat the salad. Toss and set aside.
  4. Toast the pepitas: in a skillet over medium-low heat, toast the pepitas for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pepitas to a bowl to cool.
  5. To assemble your mason jar salads: in a quart-sized mason jar (32 ounce capacity), layer the chickpea salad at the bottom along with an additional tablespoon or two of dressing (enough to lightly coat the salad when you turn the jar upside down). Top with cooled farro, then greens (leave about an inch of room at the top). Enjoy!

Adapted from Cookie and Katie.

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