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Farro & Mixed Greens Salad with Creamy Basil Parmesan Dressing

Farro & Mixed Greens Salad with Creamy Basil Parmesan Dressing is edible proof that salads don’t have to be boring! Filled with satisfying ingredients like farro and chickpeas, and drizzled with a tangy yogurt-based dressing, this salad has staying power AND flavor!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Cuisine: American
Servings: 2 servings
Author: The Kitchen Prep


For Farro

  • ½ cup farro
  • 1 cup water
  • 1 teaspoon sea salt

For Dressing

  • 1 cup Stonyfield Organic Smooth & Creamy plain whole milk yogurt {or low fat}
  • 1 garlic clove
  • 5-6 large basil leaves
  • 2-3 tablespoons grated Parmesan {plus extra for sprinkling}
  • Juice of 1 small lemon
  • Pinch of salt

For Salad

  • 1 {5 oz.} package Taylor Farms Spring Mix
  • ½ cup grape tomatoes sliced in half
  • 1 cup canned chickpeas rinsed & drained


  • Make Farro: In a small saucepan, combine farro, water and salt. Bring to a boil over high heat, then reduce to low heat and cover with lid. Simmer for 10 minutes or until the farro is tender {it will retain a bit of chewiness}. Drain the farro and let cool. Set aside until ready to use.
  • Make Dressing: In the bowl of a food processor add yogurt, garlic, basil, parmesan, lemon and salt. Process until smooth. {This makes over a cup of dressing. Refrigerate any that is not used in a sealed container.}
  • Assemble Salad: In a large bowl, toss together lettuce, farro, chickpeas, and tomatoes. Drizzle dressing over top and continue to toss until coated as desired.
  • Sprinkle with extra Parmesan cheese before serving, if desired.