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Farro, Chickpea, and Roasted Eggplant Salad

  • Author: She's Almost Always Hungry
  • Total Time: 1 hour, 40 minutes
  • Yield: 4 1x


This delicious Mediterranean salad is inspired by recipes on



3/4 cup uncooked farro

2 medium eggplants, cut into 1/2-inch cubes (skin can be removed if preferred)

2 tablespoons olive oil

1 teaspoon cumin seeds

1 teaspoon ground sumac

1 can chickpeas (preferably low or no salt added)

4 tomatoes, cut into quarters, smaller if tomatoes are large

1 handful fresh flat-leaf parsley, chopped

2 tablespoons olive oil

Juice from half a lemon

3 tablespoons za’atar spice blend

1/2 cup crumbled goat cheese


To make the farro

In a medium saucepan, combine the farro and enough cold water to cover it by about an inch. Soak for 20 minutes.

Drain well and return the farro to the pan, again covering it with cold water. Add a few generous pinches of salt and bring to a boil over high heat. Lower the heat, cover and simmer for 20 minutes, until the farro is tender but still has some bite.

Drain and spread on a baking sheet to cool.

To roast the eggplant

Preheat the oven to 400 degrees F.

Place the eggplant on a baking sheet lined with foil. Drizzle with 2 tablespoons of olive oil, cumin seeds, and sumac. Mix with your hands so the eggplant pieces are evenly coated with the oil and spices.

Bake for 20-30 minutes until the eggplant are golden and soft. Remove from the oven and set aside to cool.

To assemble the salad

Mix the farro, eggplant, chickpeas, tomatoes, and parsley in a large bowl.

In a small bowl mix the remaining 2 tablespoons of olive oil, lemon juice, and za’atar together and pour over the vegetables. Mix until well combined.

Sprinkle with the goat cheese and serve.


If you can’t find za’atar, you can find a recipe on Green Kitchen Stories (

  • Prep Time: 30 minutes
  • Inactive Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Salad
  • Cuisine: Mediterranean


  • Calories: 409.48
  • Sugar: 17.68 g.
  • Sodium: 329.40 mg.
  • Fat: 16.13 g.
  • Saturated Fat: 4.35 g.
  • Carbohydrates: 58.88 g.
  • Fiber: 13.23 g.
  • Protein: 14.06 g.
  • Cholesterol: 8.69 g.

Keywords: farro, goat cheese, eggplant