Other

Layered Mason Jar Farro and Chickpea Salad


Photo courtesy of Planet Oat

This trendy recipe for layered farro and chickpea salad is served in a mason jar and topped with a lemon wedge.

Recipe courtesy of Planet Oat

Ingredients

For the salad

  • 2 1/2 Cups Planet Oat Original
  • 1 Cup Italian pearled farro, rinsed
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 red onion, finely diced
  • 1/2 Cup finely chopped fresh dill
  • 1/4 Cup white balsamic vinegar
  • 1/4 Cup extra virgin olive oil
  • 1/2 Teaspoon garlic powder
  • 1/4 Teaspoon salt
  • 1/8 Teaspoon ground black pepper

For the assembly

  • 3 Cups baby arugula
  • 1/4 Cup shelled and salted sunflower seeds
  • 1 lemon, cut into wedges for serving

  • Farro (feel free to substitute another grain and/or cook extra for later)
  • 1 1/4 cup farro
  • 1 tablespoon olive oil
  • 1 medium clove garlic, pressed or minced
  • 1/4 teaspoon salt
  • Greek dressing (this recipe is easily halved)
  • 1 cup quality extra-virgin olive oil, such as California Olive Ranch brand
  • 1/2 cup red wine vinegar
  • 4 cloves garlic, pressed or minced
  • 1 tablespoon dried oregano
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon agave nectar, honey or sugar
  • Chickpea and celery salad
  • 2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed
  • 4 stalks celery, thinly sliced crosswise and roughly chopped
  • 2/3 cup chopped red onion (about one small red onion, chopped)
  • 1 cup chopped parsley
  • 1/3 cup Greek dressing or olive oil and lemon juice, to taste
  • Greens and garnishes
  • Mixed greens, roughly chopped if you have time (a couple handfuls per salad)
  • 1/4 cup pepitas (pumpkin seeds) or sunflower seeds
  • Handful dried cherries or cranberries, roughly chopped
  • Kalamata olives, pitted and thinly sliced (optional)
  • Feta cheese, crumbled (optional)

Step 1

To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes, unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside to cool.
Make the dressing: Whisk together all of the dressing ingredients until emulsified.
Make the chickpea and celery salad: In a serving bowl, toss together the chickpeas, prepared celery, red onion and parsley. Stir in enough dressing (or olive oil and lemon juice) to lightly coat the salad. Toss and set aside.
Toast the pepitas: In a skillet over medium-low heat, toast the pepitas for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pepitas to a bowl to cool.
To assemble your mason jar salads: In a quart-sized mason jar (32 ounce capacity), layer the chickpea salad at the bottom along with an additional tablespoon or two of dressing (enough to lightly coat the salad when you turn the jar upside down). Top with cooled farro, then greens (leave about an inch of room at the top). Finish with a sprinkle of Feta.

Storage suggestions: Feel free to prepare mason jar salads up to a few days in advance. Just store them upright so the dressing doesn't get to the greens. You can also store the components separately and mix and match as desired. If the olive oil in the dressing solidifies when refrigerated, just let it sit at room temperature for a few minutes or give it a brief zap in the microwave, then whisk the dressing back together


  • Farro (feel free to substitute another grain and/or cook extra for later)
  • 1 1/4 cup farro
  • 1 tablespoon olive oil
  • 1 medium clove garlic, pressed or minced
  • 1/4 teaspoon salt
  • Greek dressing (this recipe is easily halved)
  • 1 cup quality extra-virgin olive oil, such as California Olive Ranch brand
  • 1/2 cup red wine vinegar
  • 4 cloves garlic, pressed or minced
  • 1 tablespoon dried oregano
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon agave nectar, honey or sugar
  • Chickpea and celery salad
  • 2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed
  • 4 stalks celery, thinly sliced crosswise and roughly chopped
  • 2/3 cup chopped red onion (about one small red onion, chopped)
  • 1 cup chopped parsley
  • 1/3 cup Greek dressing or olive oil and lemon juice, to taste
  • Greens and garnishes
  • Mixed greens, roughly chopped if you have time (a couple handfuls per salad)
  • 1/4 cup pepitas (pumpkin seeds) or sunflower seeds
  • Handful dried cherries or cranberries, roughly chopped
  • Kalamata olives, pitted and thinly sliced (optional)
  • Feta cheese, crumbled (optional)

Step 1

To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes, unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside to cool.
Make the dressing: Whisk together all of the dressing ingredients until emulsified.
Make the chickpea and celery salad: In a serving bowl, toss together the chickpeas, prepared celery, red onion and parsley. Stir in enough dressing (or olive oil and lemon juice) to lightly coat the salad. Toss and set aside.
Toast the pepitas: In a skillet over medium-low heat, toast the pepitas for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pepitas to a bowl to cool.
To assemble your mason jar salads: In a quart-sized mason jar (32 ounce capacity), layer the chickpea salad at the bottom along with an additional tablespoon or two of dressing (enough to lightly coat the salad when you turn the jar upside down). Top with cooled farro, then greens (leave about an inch of room at the top). Finish with a sprinkle of Feta.

Storage suggestions: Feel free to prepare mason jar salads up to a few days in advance. Just store them upright so the dressing doesn't get to the greens. You can also store the components separately and mix and match as desired. If the olive oil in the dressing solidifies when refrigerated, just let it sit at room temperature for a few minutes or give it a brief zap in the microwave, then whisk the dressing back together


  • Farro (feel free to substitute another grain and/or cook extra for later)
  • 1 1/4 cup farro
  • 1 tablespoon olive oil
  • 1 medium clove garlic, pressed or minced
  • 1/4 teaspoon salt
  • Greek dressing (this recipe is easily halved)
  • 1 cup quality extra-virgin olive oil, such as California Olive Ranch brand
  • 1/2 cup red wine vinegar
  • 4 cloves garlic, pressed or minced
  • 1 tablespoon dried oregano
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon agave nectar, honey or sugar
  • Chickpea and celery salad
  • 2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed
  • 4 stalks celery, thinly sliced crosswise and roughly chopped
  • 2/3 cup chopped red onion (about one small red onion, chopped)
  • 1 cup chopped parsley
  • 1/3 cup Greek dressing or olive oil and lemon juice, to taste
  • Greens and garnishes
  • Mixed greens, roughly chopped if you have time (a couple handfuls per salad)
  • 1/4 cup pepitas (pumpkin seeds) or sunflower seeds
  • Handful dried cherries or cranberries, roughly chopped
  • Kalamata olives, pitted and thinly sliced (optional)
  • Feta cheese, crumbled (optional)

Step 1

To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes, unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside to cool.
Make the dressing: Whisk together all of the dressing ingredients until emulsified.
Make the chickpea and celery salad: In a serving bowl, toss together the chickpeas, prepared celery, red onion and parsley. Stir in enough dressing (or olive oil and lemon juice) to lightly coat the salad. Toss and set aside.
Toast the pepitas: In a skillet over medium-low heat, toast the pepitas for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pepitas to a bowl to cool.
To assemble your mason jar salads: In a quart-sized mason jar (32 ounce capacity), layer the chickpea salad at the bottom along with an additional tablespoon or two of dressing (enough to lightly coat the salad when you turn the jar upside down). Top with cooled farro, then greens (leave about an inch of room at the top). Finish with a sprinkle of Feta.

Storage suggestions: Feel free to prepare mason jar salads up to a few days in advance. Just store them upright so the dressing doesn't get to the greens. You can also store the components separately and mix and match as desired. If the olive oil in the dressing solidifies when refrigerated, just let it sit at room temperature for a few minutes or give it a brief zap in the microwave, then whisk the dressing back together


  • Farro (feel free to substitute another grain and/or cook extra for later)
  • 1 1/4 cup farro
  • 1 tablespoon olive oil
  • 1 medium clove garlic, pressed or minced
  • 1/4 teaspoon salt
  • Greek dressing (this recipe is easily halved)
  • 1 cup quality extra-virgin olive oil, such as California Olive Ranch brand
  • 1/2 cup red wine vinegar
  • 4 cloves garlic, pressed or minced
  • 1 tablespoon dried oregano
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon agave nectar, honey or sugar
  • Chickpea and celery salad
  • 2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed
  • 4 stalks celery, thinly sliced crosswise and roughly chopped
  • 2/3 cup chopped red onion (about one small red onion, chopped)
  • 1 cup chopped parsley
  • 1/3 cup Greek dressing or olive oil and lemon juice, to taste
  • Greens and garnishes
  • Mixed greens, roughly chopped if you have time (a couple handfuls per salad)
  • 1/4 cup pepitas (pumpkin seeds) or sunflower seeds
  • Handful dried cherries or cranberries, roughly chopped
  • Kalamata olives, pitted and thinly sliced (optional)
  • Feta cheese, crumbled (optional)

Step 1

To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes, unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside to cool.
Make the dressing: Whisk together all of the dressing ingredients until emulsified.
Make the chickpea and celery salad: In a serving bowl, toss together the chickpeas, prepared celery, red onion and parsley. Stir in enough dressing (or olive oil and lemon juice) to lightly coat the salad. Toss and set aside.
Toast the pepitas: In a skillet over medium-low heat, toast the pepitas for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pepitas to a bowl to cool.
To assemble your mason jar salads: In a quart-sized mason jar (32 ounce capacity), layer the chickpea salad at the bottom along with an additional tablespoon or two of dressing (enough to lightly coat the salad when you turn the jar upside down). Top with cooled farro, then greens (leave about an inch of room at the top). Finish with a sprinkle of Feta.

Storage suggestions: Feel free to prepare mason jar salads up to a few days in advance. Just store them upright so the dressing doesn't get to the greens. You can also store the components separately and mix and match as desired. If the olive oil in the dressing solidifies when refrigerated, just let it sit at room temperature for a few minutes or give it a brief zap in the microwave, then whisk the dressing back together


  • Farro (feel free to substitute another grain and/or cook extra for later)
  • 1 1/4 cup farro
  • 1 tablespoon olive oil
  • 1 medium clove garlic, pressed or minced
  • 1/4 teaspoon salt
  • Greek dressing (this recipe is easily halved)
  • 1 cup quality extra-virgin olive oil, such as California Olive Ranch brand
  • 1/2 cup red wine vinegar
  • 4 cloves garlic, pressed or minced
  • 1 tablespoon dried oregano
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon agave nectar, honey or sugar
  • Chickpea and celery salad
  • 2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed
  • 4 stalks celery, thinly sliced crosswise and roughly chopped
  • 2/3 cup chopped red onion (about one small red onion, chopped)
  • 1 cup chopped parsley
  • 1/3 cup Greek dressing or olive oil and lemon juice, to taste
  • Greens and garnishes
  • Mixed greens, roughly chopped if you have time (a couple handfuls per salad)
  • 1/4 cup pepitas (pumpkin seeds) or sunflower seeds
  • Handful dried cherries or cranberries, roughly chopped
  • Kalamata olives, pitted and thinly sliced (optional)
  • Feta cheese, crumbled (optional)

Step 1

To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes, unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside to cool.
Make the dressing: Whisk together all of the dressing ingredients until emulsified.
Make the chickpea and celery salad: In a serving bowl, toss together the chickpeas, prepared celery, red onion and parsley. Stir in enough dressing (or olive oil and lemon juice) to lightly coat the salad. Toss and set aside.
Toast the pepitas: In a skillet over medium-low heat, toast the pepitas for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pepitas to a bowl to cool.
To assemble your mason jar salads: In a quart-sized mason jar (32 ounce capacity), layer the chickpea salad at the bottom along with an additional tablespoon or two of dressing (enough to lightly coat the salad when you turn the jar upside down). Top with cooled farro, then greens (leave about an inch of room at the top). Finish with a sprinkle of Feta.

Storage suggestions: Feel free to prepare mason jar salads up to a few days in advance. Just store them upright so the dressing doesn't get to the greens. You can also store the components separately and mix and match as desired. If the olive oil in the dressing solidifies when refrigerated, just let it sit at room temperature for a few minutes or give it a brief zap in the microwave, then whisk the dressing back together


  • Farro (feel free to substitute another grain and/or cook extra for later)
  • 1 1/4 cup farro
  • 1 tablespoon olive oil
  • 1 medium clove garlic, pressed or minced
  • 1/4 teaspoon salt
  • Greek dressing (this recipe is easily halved)
  • 1 cup quality extra-virgin olive oil, such as California Olive Ranch brand
  • 1/2 cup red wine vinegar
  • 4 cloves garlic, pressed or minced
  • 1 tablespoon dried oregano
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon agave nectar, honey or sugar
  • Chickpea and celery salad
  • 2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed
  • 4 stalks celery, thinly sliced crosswise and roughly chopped
  • 2/3 cup chopped red onion (about one small red onion, chopped)
  • 1 cup chopped parsley
  • 1/3 cup Greek dressing or olive oil and lemon juice, to taste
  • Greens and garnishes
  • Mixed greens, roughly chopped if you have time (a couple handfuls per salad)
  • 1/4 cup pepitas (pumpkin seeds) or sunflower seeds
  • Handful dried cherries or cranberries, roughly chopped
  • Kalamata olives, pitted and thinly sliced (optional)
  • Feta cheese, crumbled (optional)

Step 1

To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes, unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside to cool.
Make the dressing: Whisk together all of the dressing ingredients until emulsified.
Make the chickpea and celery salad: In a serving bowl, toss together the chickpeas, prepared celery, red onion and parsley. Stir in enough dressing (or olive oil and lemon juice) to lightly coat the salad. Toss and set aside.
Toast the pepitas: In a skillet over medium-low heat, toast the pepitas for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pepitas to a bowl to cool.
To assemble your mason jar salads: In a quart-sized mason jar (32 ounce capacity), layer the chickpea salad at the bottom along with an additional tablespoon or two of dressing (enough to lightly coat the salad when you turn the jar upside down). Top with cooled farro, then greens (leave about an inch of room at the top). Finish with a sprinkle of Feta.

Storage suggestions: Feel free to prepare mason jar salads up to a few days in advance. Just store them upright so the dressing doesn't get to the greens. You can also store the components separately and mix and match as desired. If the olive oil in the dressing solidifies when refrigerated, just let it sit at room temperature for a few minutes or give it a brief zap in the microwave, then whisk the dressing back together


  • Farro (feel free to substitute another grain and/or cook extra for later)
  • 1 1/4 cup farro
  • 1 tablespoon olive oil
  • 1 medium clove garlic, pressed or minced
  • 1/4 teaspoon salt
  • Greek dressing (this recipe is easily halved)
  • 1 cup quality extra-virgin olive oil, such as California Olive Ranch brand
  • 1/2 cup red wine vinegar
  • 4 cloves garlic, pressed or minced
  • 1 tablespoon dried oregano
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon agave nectar, honey or sugar
  • Chickpea and celery salad
  • 2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed
  • 4 stalks celery, thinly sliced crosswise and roughly chopped
  • 2/3 cup chopped red onion (about one small red onion, chopped)
  • 1 cup chopped parsley
  • 1/3 cup Greek dressing or olive oil and lemon juice, to taste
  • Greens and garnishes
  • Mixed greens, roughly chopped if you have time (a couple handfuls per salad)
  • 1/4 cup pepitas (pumpkin seeds) or sunflower seeds
  • Handful dried cherries or cranberries, roughly chopped
  • Kalamata olives, pitted and thinly sliced (optional)
  • Feta cheese, crumbled (optional)

Step 1

To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes, unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside to cool.
Make the dressing: Whisk together all of the dressing ingredients until emulsified.
Make the chickpea and celery salad: In a serving bowl, toss together the chickpeas, prepared celery, red onion and parsley. Stir in enough dressing (or olive oil and lemon juice) to lightly coat the salad. Toss and set aside.
Toast the pepitas: In a skillet over medium-low heat, toast the pepitas for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pepitas to a bowl to cool.
To assemble your mason jar salads: In a quart-sized mason jar (32 ounce capacity), layer the chickpea salad at the bottom along with an additional tablespoon or two of dressing (enough to lightly coat the salad when you turn the jar upside down). Top with cooled farro, then greens (leave about an inch of room at the top). Finish with a sprinkle of Feta.

Storage suggestions: Feel free to prepare mason jar salads up to a few days in advance. Just store them upright so the dressing doesn't get to the greens. You can also store the components separately and mix and match as desired. If the olive oil in the dressing solidifies when refrigerated, just let it sit at room temperature for a few minutes or give it a brief zap in the microwave, then whisk the dressing back together


  • Farro (feel free to substitute another grain and/or cook extra for later)
  • 1 1/4 cup farro
  • 1 tablespoon olive oil
  • 1 medium clove garlic, pressed or minced
  • 1/4 teaspoon salt
  • Greek dressing (this recipe is easily halved)
  • 1 cup quality extra-virgin olive oil, such as California Olive Ranch brand
  • 1/2 cup red wine vinegar
  • 4 cloves garlic, pressed or minced
  • 1 tablespoon dried oregano
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon agave nectar, honey or sugar
  • Chickpea and celery salad
  • 2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed
  • 4 stalks celery, thinly sliced crosswise and roughly chopped
  • 2/3 cup chopped red onion (about one small red onion, chopped)
  • 1 cup chopped parsley
  • 1/3 cup Greek dressing or olive oil and lemon juice, to taste
  • Greens and garnishes
  • Mixed greens, roughly chopped if you have time (a couple handfuls per salad)
  • 1/4 cup pepitas (pumpkin seeds) or sunflower seeds
  • Handful dried cherries or cranberries, roughly chopped
  • Kalamata olives, pitted and thinly sliced (optional)
  • Feta cheese, crumbled (optional)

Step 1

To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes, unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside to cool.
Make the dressing: Whisk together all of the dressing ingredients until emulsified.
Make the chickpea and celery salad: In a serving bowl, toss together the chickpeas, prepared celery, red onion and parsley. Stir in enough dressing (or olive oil and lemon juice) to lightly coat the salad. Toss and set aside.
Toast the pepitas: In a skillet over medium-low heat, toast the pepitas for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pepitas to a bowl to cool.
To assemble your mason jar salads: In a quart-sized mason jar (32 ounce capacity), layer the chickpea salad at the bottom along with an additional tablespoon or two of dressing (enough to lightly coat the salad when you turn the jar upside down). Top with cooled farro, then greens (leave about an inch of room at the top). Finish with a sprinkle of Feta.

Storage suggestions: Feel free to prepare mason jar salads up to a few days in advance. Just store them upright so the dressing doesn't get to the greens. You can also store the components separately and mix and match as desired. If the olive oil in the dressing solidifies when refrigerated, just let it sit at room temperature for a few minutes or give it a brief zap in the microwave, then whisk the dressing back together


  • Farro (feel free to substitute another grain and/or cook extra for later)
  • 1 1/4 cup farro
  • 1 tablespoon olive oil
  • 1 medium clove garlic, pressed or minced
  • 1/4 teaspoon salt
  • Greek dressing (this recipe is easily halved)
  • 1 cup quality extra-virgin olive oil, such as California Olive Ranch brand
  • 1/2 cup red wine vinegar
  • 4 cloves garlic, pressed or minced
  • 1 tablespoon dried oregano
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon agave nectar, honey or sugar
  • Chickpea and celery salad
  • 2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed
  • 4 stalks celery, thinly sliced crosswise and roughly chopped
  • 2/3 cup chopped red onion (about one small red onion, chopped)
  • 1 cup chopped parsley
  • 1/3 cup Greek dressing or olive oil and lemon juice, to taste
  • Greens and garnishes
  • Mixed greens, roughly chopped if you have time (a couple handfuls per salad)
  • 1/4 cup pepitas (pumpkin seeds) or sunflower seeds
  • Handful dried cherries or cranberries, roughly chopped
  • Kalamata olives, pitted and thinly sliced (optional)
  • Feta cheese, crumbled (optional)

Step 1

To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes, unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside to cool.
Make the dressing: Whisk together all of the dressing ingredients until emulsified.
Make the chickpea and celery salad: In a serving bowl, toss together the chickpeas, prepared celery, red onion and parsley. Stir in enough dressing (or olive oil and lemon juice) to lightly coat the salad. Toss and set aside.
Toast the pepitas: In a skillet over medium-low heat, toast the pepitas for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pepitas to a bowl to cool.
To assemble your mason jar salads: In a quart-sized mason jar (32 ounce capacity), layer the chickpea salad at the bottom along with an additional tablespoon or two of dressing (enough to lightly coat the salad when you turn the jar upside down). Top with cooled farro, then greens (leave about an inch of room at the top). Finish with a sprinkle of Feta.

Storage suggestions: Feel free to prepare mason jar salads up to a few days in advance. Just store them upright so the dressing doesn't get to the greens. You can also store the components separately and mix and match as desired. If the olive oil in the dressing solidifies when refrigerated, just let it sit at room temperature for a few minutes or give it a brief zap in the microwave, then whisk the dressing back together


  • Farro (feel free to substitute another grain and/or cook extra for later)
  • 1 1/4 cup farro
  • 1 tablespoon olive oil
  • 1 medium clove garlic, pressed or minced
  • 1/4 teaspoon salt
  • Greek dressing (this recipe is easily halved)
  • 1 cup quality extra-virgin olive oil, such as California Olive Ranch brand
  • 1/2 cup red wine vinegar
  • 4 cloves garlic, pressed or minced
  • 1 tablespoon dried oregano
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon agave nectar, honey or sugar
  • Chickpea and celery salad
  • 2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed
  • 4 stalks celery, thinly sliced crosswise and roughly chopped
  • 2/3 cup chopped red onion (about one small red onion, chopped)
  • 1 cup chopped parsley
  • 1/3 cup Greek dressing or olive oil and lemon juice, to taste
  • Greens and garnishes
  • Mixed greens, roughly chopped if you have time (a couple handfuls per salad)
  • 1/4 cup pepitas (pumpkin seeds) or sunflower seeds
  • Handful dried cherries or cranberries, roughly chopped
  • Kalamata olives, pitted and thinly sliced (optional)
  • Feta cheese, crumbled (optional)

Step 1

To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes, unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside to cool.
Make the dressing: Whisk together all of the dressing ingredients until emulsified.
Make the chickpea and celery salad: In a serving bowl, toss together the chickpeas, prepared celery, red onion and parsley. Stir in enough dressing (or olive oil and lemon juice) to lightly coat the salad. Toss and set aside.
Toast the pepitas: In a skillet over medium-low heat, toast the pepitas for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pepitas to a bowl to cool.
To assemble your mason jar salads: In a quart-sized mason jar (32 ounce capacity), layer the chickpea salad at the bottom along with an additional tablespoon or two of dressing (enough to lightly coat the salad when you turn the jar upside down). Top with cooled farro, then greens (leave about an inch of room at the top). Finish with a sprinkle of Feta.

Storage suggestions: Feel free to prepare mason jar salads up to a few days in advance. Just store them upright so the dressing doesn't get to the greens. You can also store the components separately and mix and match as desired. If the olive oil in the dressing solidifies when refrigerated, just let it sit at room temperature for a few minutes or give it a brief zap in the microwave, then whisk the dressing back together