ChickpeaPepperSides & SaladsTuna

Tuna, Chickpea and Roasted Pepper Farro Salad

Grown in the Garfagnana region of Tuscany, this ancient grain has a complex, nutty taste that compliments a whole host of flavours. While Zuppa di Farro is great for cold winter evenings, in the summer, Farro is typically served with other ingredients to create a healthy salad.

Prep Time: 5 mins
Cooking Time: 20 mins

Used in this recipe

Ingredients

50ml Filippo Berio extra virgin olive oil
Juice of 1 lemon
Juice of 1 orange
1 garlic clove, crushed
1 tsp fresh thyme, chopped
100g farro
2 roasted red peppers
100g black olives
1tbsp fresh oregano, chopped
1tbsp fresh mint, chopped
2x spring onions, diced
1x 400g tin chickpeas
1x 150g tin tuna

Method

In a small bowl, whisk together olive oil, lemon, orange juice, garlic and chopped thyme leaves, set aside.
Boil a large pan of water and add the farro. Cook for 15-20 minutes or until tender. Drain and leave to dry.
Finely chop the mint, oregano and spring onion, slice the red peppers and halve the olives, place all in a salad bowl.
Drain the chickpeas and tuna, add to the salad bowl.
Add the farro, salad dressing and stir before serving.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.