Farro Tabbouleh with Feta & Hummus



Prep Time

30 minutes

Cook Time

15 minutes


Calories 270, Carbs 50 grams, Fat 24 grams, Protein 15 grams



  • 1 cup farro
  • 1/2 bunch asparagus, ends trimmed
  • 1/4 cup olive oil, plus more for drizzling
  • 1 tablespoon kosher salt
  • 1 teaspoon fresh black pepper
  • 1½ cups cherry tomatoes, halved
  • 1 Persian cucumber, thinly sliced
  • 4 ounces feta cheese
  • 1 cup fresh parsley, chopped
  • 1/2 cup fresh basil, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup roasted, unsalted pistachios, shelled and roughly chopped
  • 1/4 cup toasted sunflower or sesame seeds
  • ¼ cup fresh lemon juice
  • 1 garlic clove, minced or grated
  • 1 cup plain hummus
  • 1 cup whole wheat pita chips, for serving


  1. Cook the farro according to package directions. Drain and transfer to a large bowl.
  2. Meanwhile, heat your grill, grill pan, or skillet over high heat. Grill the asparagus for 5 to 8 minutes, turning once or twice, until it is lightly charred and tender. Remove from the grill. Cut into 1 inch pieces and place in the bowl with the cooked farro.
  3. To the cooked farro and grilled asparagus, add the tomatoes, cucumbers, parsley, basil, mint, pistachios, half of the sesame seeds, lemon juice, remaining olive oil, garlic, and a pinch more of salt and pepper if desired. Toss well to combine.
  4. Spread the hummus in and even layer in a bowl or serving platter. Top with the farro mix and garnish with the remaining sesame seeds. Serve with pita chips.