Aaron Kirk
Active Time
10 Mins
Total Time
10 Mins
Yield
Serves 2 (serving size: about 2 1/2 cups salad, 3 tbsp. dressing)

The feta, crunchy chickpeas, and zippy dressing tie the whole bowl together in a way that won’t leave you craving junk food after your healthy lunch. Plus, this portable lunch is high in fiber and has a decent amount of protein—both of which will fill you up and keep you going until dinner. But this basic recipe equation can work with lots of grains, greens, and beans, so substitute with what makes you happy. Leave all your ingredients in quadrants, if possible, to prevent things from drying out or getting too soggy. Add dressing and crunchy chickpeas just before eating.

How to Make It

Step 1

Prepare farro according to package directions. Once cooked, sprinkle with 1/4 teaspoon of the salt. Divide between 2 food containers with lids, and let cool. Top each evenly with arugula, chickpeas, and feta.

Step 2

Whisk together olive oil, lemon juice, honey, pepper, and remaining 1/4 teaspoon salt; divide between 2 small sealable containers. Chill salad and dressing until ready to serve.

Step 3

Let salad and dressing stand at room temperature 30 minutes before serving. Add dressing to salad, seal lid, and shake well. Sprinkle with roasted chickpeas.

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