3 ratings

Layered Mason Jar Farro and Chickpea Salad

Serve in a Mason jar
Layered Mason Jar Farro and Chickpea Salad
Photo courtesy of Planet Oat

This trendy recipe for layered farro and chickpea salad is served in a Mason jar and topped with a lemon wedge.  

Recipe courtesy of Planet Oat

Ready in
3 h
10 m
(prepare time)
20 m
(cook time)
Calories Per Serving


For the salad

  • 2 1/2 Cups oatmilk, preferably Planet Oat Original
  • 1 Cup Italian pearled farro, rinsed 
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 red onion, finely diced
  • 1/2 Cup finely chopped fresh dill 
  • 1/4 Cup white balsamic vinegar
  • 1/4 Cup extra virgin olive oil
  • 1/2 Teaspoon garlic powder
  • 1/4 Teaspoon salt
  • 1/8 Teaspoon ground black pepper

For the assembly

  • 3 Cups baby arugula
  • 1/4 Cup shelled and salted sunflower seeds
  • 1 lemon, cut into wedges for serving


For the salad

Bring oatmilk to a boil over medium high heat.

Add farro to oatmilk then reduce to a simmer and cook, uncovered for 20-25 minutes or until farro is tender.

Drain, if needed.

Fluff with a fork and let cool.

Toss farro with chickpeas, red onion and dill.

Whisk together white balsamic vinegar, extra virgin olive oil, garlic powder, salt and pepper.

Drizzle dressing over farro salad and toss.

Refrigerate farro salad for at least 2 hours, or overnight.

For the assembly

When ready to assemble mason jar salads, layer arugula and farro salad into six Mason jars.

Top with sunflower seeds.

Serve with lemon wedges.