Farro Chickpea Salad with Avocado, Arugula and Berries

August 21, 2018

Perfect for picnics, parties and potlucks, this hearty salad can act as a side dish to grilled chicken, steak or salmon or be served as a vegetarian main dish. A simple dressing of lemon juice and olive oil allows the flavors and textures of the main ingredients to shine!




  • 1 cup farro
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 cups arugula
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/8 teaspoon salt
  • 1 Naturipe Avocado, peeled, pitted and cut into cubes
  • ¼ cup Naturipe Blueberries
  • ¼ cup Naturipe Strawberries, sliced
  • ¼ cup Naturipe Blackberries
  • ½ cup Naturipe Raspberries



  1. Prepare farro according to package instructions. Transfer to a bowl and refrigerate until cooled.
  2. Combine cooled farro, chickpeas and arugula in a large bowl. Add olive oil, lemon juice and salt and toss to coat.
  3. Fold in avocado and berries. Serve immediately.