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Farro and Pine Nut Tabbouleh

Farro and Pine Nut Tabbouleh

Farro and Pine Nut Tabbouleh is :

dairy free , lacto ovo vegetarian , vegan

Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 100 %


1 cup

canned chickpeas

1 cup

3/4 cup

fresh parsley
1 clove


heirloom tomatoes

jalapeno chile

juice of lemon
3 tablespoons

olive oil
2 tablespoons

pine nuts

red onion


  1. Heat oven to 350°F. Cook farro as directed on package; set aside. Halve tomatoes. Scoop out and discard inner meat and seeds.

  2. Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy center.

  3. Cut cucumber into ¼-inch pieces; add to tomatoes.

  4. Add garlic and onion. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes.

  5. Transfer to bowl.

  6. Add cooled farro, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving.

  7. Per serving: 367 calories, 14.3 g fat, 1.8 g saturated, 52 g carbohydrates, 7.5 g fiber, 12.7 g protein

  8. Nutritional analysis provided by

  9. Self

Wine Pairing :