25+ Easy Farro Lunch Recipes You’ll Want on Repeat

Looking to add more whole grains to your lunch routine without sacrificing flavor or variety? Farro might just become your new favorite pantry staple.

This ancient grain is known for its nutty flavor, hearty texture, and impressive nutritional profile—rich in fiber, protein, and essential minerals.

It’s incredibly versatile and works beautifully in everything from grain bowls and salads to warm, comforting skillet meals.

Whether you’re vegetarian, meal-prepping for the week, or just craving something new, these 25+ farro lunch recipes offer satisfying options that are anything but boring.

From Mediterranean-inspired bowls to fresh salads and cozy bakes, you’ll find plenty of delicious ideas to keep lunchtime exciting and wholesome.

25+ Easy Farro Lunch Recipes You’ll Want on Repeat

Farro isn’t just a healthy grain—it’s a blank canvas for incredible flavor combinations.

With its satisfying chew and ability to absorb sauces, spices, and dressings, farro turns simple ingredients into crave-worthy meals.

Whether you’re packing lunch for work, creating a vegetarian-friendly weekly menu, or simply craving something different, these farro lunch recipes offer creativity and nourishment in every bite.

Keep a batch of cooked farro in your fridge, and lunchtime will never be the same again.

Mediterranean Farro Salad

This light yet filling Mediterranean Farro Salad blends chewy farro with crisp vegetables, briny olives, and creamy feta for a refreshing lunch option.

It’s great for meal prep and can be served cold or at room temperature, making it perfect for warm-weather lunches or picnic spreads.

Ingredients:

• 1 cup cooked farro
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine farro, tomatoes, cucumber, red onion, olives, and feta.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Garnish with chopped parsley before serving.

This dish is a bright, wholesome take on a grain salad that balances bold Mediterranean flavors with the hearty bite of farro.

It travels well and can be made ahead, making it ideal for busy weekday lunches or casual gatherings.

Farro and Roasted Vegetable Bowl

Farro and Roasted Vegetable Bowl is a comforting, earthy meal featuring oven-roasted vegetables and nutty farro, finished with a drizzle of tahini dressing.

It’s a plant-based lunch that satisfies with flavor, texture, and nutrition.

Ingredients:

• 1 cup cooked farro
• 1 small sweet potato, diced
• 1/2 zucchini, sliced
• 1/2 red bell pepper, chopped
• 1/2 red onion, chopped
• 1 tablespoon olive oil
• Salt, pepper, and smoked paprika to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water
• Optional: chopped fresh cilantro or parsley

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato, zucchini, bell pepper, and red onion in olive oil, salt, pepper, and paprika.
2. Spread on a baking sheet and roast for about 25 minutes, until tender and slightly browned.
3. In a bowl, whisk tahini, lemon juice, water, and a pinch of salt to create a dressing.
4. Layer farro in a bowl, top with roasted vegetables, and drizzle with tahini dressing.
5. Garnish with herbs if desired.

This roasted veggie bowl brings together the warmth of caramelized vegetables and the dense chew of farro, tied together with a creamy dressing.

It’s satisfying without being heavy and offers a nutrient-dense lunch that feels indulgent and grounded.

Lemon Herb Farro with Chickpeas

Lemon Herb Farro with Chickpeas is a protein-rich, zesty dish that’s easy to prepare and perfect for a nutritious midday meal.

Packed with fresh herbs and a tangy citrus punch, this recipe is as vibrant in flavor as it is in color.

Ingredients:

• 1 cup cooked farro
• 1/2 can chickpeas, rinsed and drained
• 1/4 cup chopped parsley
• 2 tablespoons chopped dill
• 2 tablespoons chopped green onions
• Juice and zest of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a mixing bowl, combine cooked farro and chickpeas.
2. Add chopped herbs and green onions.
3. Whisk together lemon juice, lemon zest, olive oil, salt, and pepper, then pour over the farro mix.
4. Toss everything well to combine and let sit for 10 minutes to allow flavors to meld.

This farro dish shines with freshness from the herbs and lemon, while chickpeas provide fiber and plant protein.

It’s a well-balanced lunch that’s easy to throw together yet feels elegant and satisfying with every bite.

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Farro Caprese Bowl

This Farro Caprese Bowl gives a hearty spin to the classic Italian salad by adding farro for a more satisfying and fiber-rich lunch.

The combination of juicy tomatoes, creamy mozzarella, and fragrant basil pairs beautifully with the chewy texture of farro.

Ingredients:

• 1 cup cooked farro
• 1/2 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella pearls
• A handful of fresh basil leaves, torn
• 2 tablespoons balsamic glaze
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions:

1. In a serving bowl, combine cooked farro, tomatoes, mozzarella, and basil.
2. Drizzle with olive oil and balsamic glaze.
3. Sprinkle with salt and black pepper to taste.
4. Toss gently and serve immediately or chill for later.

This recipe offers a wholesome and elevated take on the Caprese salad, making it more filling without losing its refreshing essence.

The farro absorbs the balsamic and olive oil beautifully, making every bite rich with flavor and texture.

Farro Tabbouleh

Farro Tabbouleh is a twist on the traditional Middle Eastern dish, using farro instead of bulgur to add a nutty depth and chewy bite.

It’s a herby, lemony, and cooling option perfect for a plant-based lunch or side dish.

Ingredients:

• 1 cup cooked farro
• 1/2 cup finely chopped parsley
• 1/4 cup chopped mint leaves
• 1/4 cup diced cucumber
• 1/4 cup diced tomato
• 2 tablespoons finely chopped red onion
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt to taste

Instructions:

1. In a large bowl, mix farro, parsley, mint, cucumber, tomato, and red onion.
2. In a separate bowl, whisk together lemon juice, olive oil, and salt.
3. Pour dressing over the salad and toss well.
4. Chill before serving to allow flavors to meld.

This herbed salad is both light and energizing, making it ideal for warm afternoons or healthy meal prep.

The farro gives it extra staying power, keeping you full and fueled throughout the day.

Farro Spinach and Feta Bowl

Farro Spinach and Feta Bowl combines the earthiness of whole grains with leafy greens and the bold saltiness of feta cheese.

It’s a simple, balanced dish perfect for anyone looking to add more whole foods to their lunch routine.

Ingredients:

• 1 cup cooked farro
• 1 cup baby spinach
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Juice of half a lemon
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet and sauté garlic until fragrant.
2. Add spinach and cook just until wilted.
3. In a bowl, combine warm farro with the sautéed spinach and garlic.
4. Add crumbled feta and lemon juice, then season with salt and pepper.
5. Toss gently and serve warm or at room temperature.

This farro bowl is comforting yet nutritious, combining warm greens with the richness of feta and the chew of farro.

It’s a perfect go-to lunch that feels both rustic and refined.

Farro Pesto Veggie Bowl

This Farro Pesto Veggie Bowl is a flavorful fusion of chewy farro, roasted vegetables, and a fresh basil pesto.

It’s a bright and aromatic lunch that brings together wholesome grains and garden flavors in every bite.

Ingredients:

• 1 cup cooked farro
• 1/2 zucchini, sliced
• 1/2 cup cherry tomatoes
• 1/4 cup diced red bell pepper
• 2 tablespoons pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini, tomatoes, and bell pepper with olive oil, salt, and pepper.
2. Roast vegetables for 20–25 minutes, until tender.
3. In a bowl, combine farro and roasted vegetables.
4. Stir in pesto until evenly coated.
5. Serve warm or chilled.

This dish is a perfect marriage of fresh herbs and hearty textures.

The pesto brings bold flavor, while the roasted veggies and farro make it satisfying enough for a full lunch.

It’s great for leftovers too, gaining more flavor overnight.

Spicy Farro with Black Beans and Corn

Spicy Farro with Black Beans and Corn is a zesty, Southwest-inspired lunch option that’s both hearty and packed with plant-based protein.

It’s vibrant, satisfying, and ideal for batch-cooking meals for the week.

Ingredients:

• 1 cup cooked farro
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup chopped red onion
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt to taste
• Optional: chopped cilantro, avocado for topping

Instructions:

1. In a skillet, heat olive oil and sauté red onion for a minute.
2. Add corn, black beans, chili powder, cumin, and salt. Cook for 5–6 minutes.
3. Stir in cooked farro and lime juice, mixing well.
4. Top with cilantro and avocado if desired.

This recipe adds a kick to your lunch routine with smoky spices and a tangy lime finish.

It’s perfect for anyone who enjoys bold flavors and wants a nutrient-dense, filling meal without meat.

Farro Arugula and Apple Salad

Farro Arugula and Apple Salad is a crisp, refreshing option that pairs the peppery bite of arugula with sweet apples and hearty farro.

It’s a perfect balance of sweet, savory, and nutty flavors for a light yet satisfying midday meal.

Ingredients:

• 1 cup cooked farro
• 1 cup arugula
• 1 small apple, thinly sliced
• 2 tablespoons walnuts, chopped
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• 1 teaspoon honey
• Salt and black pepper to taste

Instructions:

1. In a large bowl, toss together farro, arugula, apple slices, and walnuts.
2. In a small jar or bowl, whisk olive oil, vinegar, honey, salt, and pepper.
3. Drizzle dressing over the salad and toss gently.
4. Serve immediately or chill for a crisp, cool dish.

This salad feels both rustic and elegant, offering a refreshing mix of textures and flavors.

The apple and honey bring sweetness, the arugula adds sharpness, and the farro makes it filling enough to stand alone as lunch.

Farro Lentil Power Bowl

Farro Lentil Power Bowl is a nutrient-packed, hearty lunch that combines fiber-rich lentils with the chewy texture of farro.

Enhanced by fresh vegetables and a simple vinaigrette, this bowl delivers both plant-based protein and bold, savory flavor.

Ingredients:

• 1 cup cooked farro
• 1/2 cup cooked green or brown lentils
• 1/4 cup diced cucumber
• 1/4 cup shredded carrots
• 2 tablespoons chopped parsley
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions:

1. In a bowl, combine farro, lentils, cucumber, carrots, and parsley.
2. In a separate small bowl, whisk together olive oil, vinegar, mustard, salt, and pepper.
3. Pour dressing over the bowl and toss until well combined.
4. Let it sit for a few minutes before serving to enhance flavor.

This bowl is a satisfying blend of textures and nutrients, perfect for meal prepping or enjoying fresh.

The lentils and farro work together to create a deeply filling yet clean-tasting lunch that energizes without weighing you down.

Farro with Sautéed Mushrooms and Thyme

Farro with Sautéed Mushrooms and Thyme is a warm, earthy lunch that highlights the umami depth of mushrooms with the grounding richness of farro.

It’s comforting, simple, and perfect for cooler days or a cozy work-from-home lunch.

Ingredients:

• 1 cup cooked farro
• 1 cup sliced mushrooms (cremini or button)
• 1 clove garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 tablespoon olive oil or butter
• Salt and pepper to taste
• Optional: grated Parmesan for topping

Instructions:

1. Heat olive oil or butter in a skillet and sauté garlic for a minute.
2. Add mushrooms, thyme, salt, and pepper. Cook until mushrooms are tender and golden.
3. Stir in cooked farro and sauté for 2–3 more minutes until warmed through.
4. Top with Parmesan if desired and serve warm.

This savory dish offers a comforting combination of flavors with minimal ingredients.

The mushrooms provide a meaty bite while the farro gives it depth, making it a great alternative to grain-based risottos or pasta dishes.

Farro Avocado and Egg Bowl

Farro Avocado and Egg Bowl is a balanced, protein-rich lunch featuring creamy avocado and a soft-boiled or poached egg over nutty farro.

It’s simple, nourishing, and a great way to enjoy whole grains with healthy fats and protein.

Ingredients:

• 1 cup cooked farro
• 1/2 ripe avocado, sliced
• 1 soft-boiled or poached egg
• 1 tablespoon olive oil
• Juice of half a lemon
• Salt, pepper, and red pepper flakes to taste
• Optional: microgreens or chopped chives for garnish

Instructions:

1. In a serving bowl, layer cooked farro and sliced avocado.
2. Top with the egg.
3. Drizzle with olive oil and lemon juice.
4. Season with salt, pepper, and red pepper flakes.
5. Garnish with herbs or greens if desired.

This bowl is clean, nourishing, and effortlessly elegant.

The runny yolk blends with the lemon and olive oil to create a luscious dressing over the farro, while the avocado adds richness and the grain gives structure and satiety.

Farro Greek Lunch Bowl

Farro Greek Lunch Bowl brings together the classic flavors of a Greek salad with the hearty, chewy bite of farro.

It’s a fresh, vibrant lunch filled with vegetables, olives, and tangy feta, dressed in a simple vinaigrette for Mediterranean-inspired satisfaction.

Ingredients:

• 1 cup cooked farro
• 1/4 cup diced cucumber
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons sliced red onion
• 2 tablespoons crumbled feta cheese
• 2 tablespoons Kalamata olives, sliced
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a bowl, combine farro, cucumber, tomatoes, onion, feta, and olives.
2. In a separate small bowl, whisk together olive oil, vinegar, oregano, salt, and pepper.
3. Pour the dressing over the bowl and mix gently to combine.
4. Serve immediately or chill for later.

This bowl delivers bold Greek flavors with the added substance of farro, making it more filling than a traditional salad.

It’s a refreshing, energizing lunch that travels well and satisfies without being too heavy.

Farro Broccoli and Lemon Bowl

Farro Broccoli and Lemon Bowl is a zesty, green-packed lunch that uses steamed broccoli, lemon, and a splash of olive oil to brighten up hearty farro.

It’s a minimalist yet flavorful dish that’s quick to prepare and full of nutrients.

Ingredients:

• 1 cup cooked farro
• 1 cup small broccoli florets, steamed
• 1 tablespoon olive oil
• Zest and juice of 1 lemon
• 1 clove garlic, minced
• Salt and black pepper to taste
• Optional: grated Parmesan or red pepper flakes

Instructions:

1. Steam broccoli until just tender, then set aside.
2. In a bowl, combine cooked farro and steamed broccoli.
3. Add garlic, olive oil, lemon juice, and zest.
4. Season with salt and pepper and toss to mix.
5. Garnish with Parmesan or chili flakes if desired.

This simple combination lets the ingredients shine with clean, lemony brightness and a wholesome base.

It’s a comforting yet refreshing lunch that feels healthy and grounding without sacrificing flavor.

Farro Apple Cranberry Salad

Farro Apple Cranberry Salad is a sweet and savory lunch option that pairs the nutty flavor of farro with crisp apples, chewy dried cranberries, and crunchy nuts.

A light maple vinaigrette brings everything together for a seasonal, feel-good meal.

Ingredients:

• 1 cup cooked farro
• 1 small apple, diced
• 2 tablespoons dried cranberries
• 2 tablespoons chopped walnuts or pecans
• 1 tablespoon chopped parsley
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a bowl, combine farro, apple, cranberries, nuts, and parsley.
2. In a small jar, shake together olive oil, maple syrup, vinegar, salt, and pepper.
3. Pour over the salad and toss to coat evenly.
4. Let sit for 5–10 minutes to enhance flavors before serving.

This salad offers a lovely mix of textures and flavors — chewy, crisp, sweet, and tangy — all in one bowl.

It’s a fantastic lunch during fall and winter seasons, but tasty enough to enjoy year-round.

Farro Tuna and White Bean Salad

Farro Tuna and White Bean Salad is a protein-packed, Mediterranean-inspired lunch that blends the heartiness of farro with the creaminess of white beans and the briny bite of tuna.

It’s satisfying, nutritious, and perfect for a quick, no-fuss midday meal.

Ingredients:

• 1 cup cooked farro
• 1 can tuna in olive oil, drained
• 1/2 cup canned white beans, rinsed and drained
• 2 tablespoons chopped red onion
• 1 tablespoon capers (optional)
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Optional: chopped parsley or arugula for garnish

Instructions:

1. In a bowl, combine farro, tuna, white beans, red onion, and capers.
2. Drizzle with olive oil and lemon juice.
3. Season with salt and pepper.
4. Toss well and top with herbs or greens if desired.

This recipe is incredibly simple yet loaded with flavor.

The tuna and beans provide filling protein, while farro adds a chewy base that holds up well even after refrigeration — making it ideal for meal prep or lunch on the go.

Farro Sweet Potato and Kale Bowl

Farro Sweet Potato and Kale Bowl is a warm, nourishing lunch that brings together roasted sweet potatoes, wilted kale, and chewy farro in a flavorful, garlicky base.

It’s perfect for cooler days or when you’re craving something comforting yet wholesome.

Ingredients:

• 1 cup cooked farro
• 1 small sweet potato, cubed
• 1 cup chopped kale
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt, pepper, and paprika to taste
• Optional: sprinkle of goat cheese or feta

Instructions:

1. Roast sweet potatoes at 400°F (200°C) with olive oil, salt, pepper, and paprika for 25–30 minutes.
2. In a pan, sauté garlic and kale with a splash of oil until wilted.
3. In a bowl, combine cooked farro, roasted sweet potatoes, and kale.
4. Top with cheese if using, and serve warm.

This bowl is packed with fiber, vitamins, and comforting textures.

The natural sweetness of the potato balances beautifully with the slight bitterness of kale and the hearty farro — a lunch that feels both clean and cozy.

Farro Chickpea Shawarma Bowl

Farro Chickpea Shawarma Bowl is a bold, spiced lunch inspired by Middle Eastern flavors.

Roasted, seasoned chickpeas pair with nutty farro, crisp veggies, and a creamy tahini sauce for a meal that’s both plant-based and deeply satisfying.

Ingredients:

• 1 cup cooked farro
• 1/2 cup canned chickpeas, rinsed and drained
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon turmeric
• 1/4 teaspoon garlic powder
• 1/4 cup chopped cucumber
• 1/4 cup chopped tomato
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• Water to thin sauce
• Salt and pepper to taste

Instructions:

1. Toss chickpeas with spices, salt, and a little olive oil. Roast at 400°F (200°C) for 20 minutes.
2. In a bowl, layer cooked farro, roasted chickpeas, cucumber, and tomato.
3. In a small bowl, whisk tahini, lemon juice, water, and salt until smooth.
4. Drizzle tahini sauce over the bowl before serving.

This shawarma bowl is full of bold flavors and nourishing ingredients.

The combination of spices, creamy sauce, and crunchy vegetables over hearty farro makes it a standout lunch you’ll want to revisit again and again.

Farro Beet and Goat Cheese Salad

Farro Beet and Goat Cheese Salad is a colorful, earthy lunch that balances the sweetness of roasted beets with the tang of creamy goat cheese.

Paired with chewy farro and a light vinaigrette, it’s a refined yet easy-to-make dish perfect for a midday meal.

Ingredients:

• 1 cup cooked farro
• 1/2 cup roasted beets, diced
• 2 tablespoons crumbled goat cheese
• 1 tablespoon chopped walnuts
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• Salt and black pepper to taste
• Optional: baby arugula or spinach for extra greens

Instructions:

1. In a bowl, combine farro, roasted beets, goat cheese, and walnuts.
2. Whisk together balsamic vinegar, olive oil, salt, and pepper.
3. Drizzle dressing over the salad and toss gently.
4. Add greens if using and serve chilled or at room temperature.

This salad is elegant, nutrient-dense, and satisfying.

The beets add natural sweetness, while the tangy cheese and crunchy nuts make every bite interesting and flavorful.

It’s a perfect choice for a healthy yet indulgent lunch.

Farro Edamame and Carrot Bowl

Farro Edamame and Carrot Bowl is a vibrant and energizing lunch that features protein-rich edamame, sweet shredded carrots, and chewy farro all tossed in a sesame-soy dressing.

It’s a plant-powered option with an Asian-inspired twist.

Ingredients:

• 1 cup cooked farro
• 1/2 cup shelled edamame (cooked)
• 1/2 cup shredded carrots
• 1 green onion, sliced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Optional: sesame seeds or chili flakes for garnish

Instructions:

1. In a bowl, combine farro, edamame, carrots, and green onion.
2. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
3. Pour the dressing over the farro mixture and toss well.
4. Garnish with sesame seeds or chili flakes if desired.

This bowl is light but satisfying, full of color, crunch, and flavor.

It’s perfect for meal prep or a quick lunch that will keep you feeling refreshed and focused for the rest of the day.

Farro Tomato and Mozzarella Bake

Farro Tomato and Mozzarella Bake is a warm, comforting lunch dish that layers farro with tomatoes, melty mozzarella, and Italian herbs.

Baked until bubbly and golden, it’s the perfect cozy grain-based casserole for lunch or even dinner leftovers.

Ingredients:

• 1 cup cooked farro
• 1/2 cup canned crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon grated Parmesan (optional)
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix cooked farro, crushed tomatoes, oregano, garlic powder, salt, and pepper.
3. Transfer to a small baking dish. Top with mozzarella and Parmesan.
4. Bake for 15–20 minutes, or until cheese is melted and golden.
5. Garnish with fresh basil and serve warm.

This baked dish is rich and savory, perfect when you’re craving something cheesy and satisfying without reaching for pasta.

Farro holds up well under heat, keeping its chewy texture in every delicious spoonful.

Farro Corn and Avocado Salad

Farro Corn and Avocado Salad is a bright, summery dish that blends sweet corn, creamy avocado, and chewy farro with a touch of lime.

It’s light, refreshing, and perfect for warm weather lunches or outdoor meals.

Ingredients:

• 1 cup cooked farro
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 avocado, diced
• 1/4 cup chopped red bell pepper
• 1 tablespoon chopped cilantro
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions:

1. In a bowl, combine farro, corn, avocado, bell pepper, and cilantro.
2. Drizzle with lime juice and olive oil.
3. Season with salt and pepper and toss gently.
4. Serve chilled or at room temperature.

This salad is all about balance — sweet corn, creamy avocado, tangy lime, and nutty farro come together in a light but satisfying bowl.

It’s great for potlucks, work lunches, or a quick meal prep staple.

Farro Cucumber and Dill Salad

Farro Cucumber and Dill Salad is a cool, crisp lunch option that highlights fresh cucumber and the distinct aroma of dill.

It’s a clean, refreshing dish that’s easy to assemble and works well as a light entrée or a side.

Ingredients:

• 1 cup cooked farro
• 1/2 cup diced cucumber
• 2 tablespoons chopped fresh dill
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions:

1. In a bowl, combine farro, cucumber, and dill.
2. In a small jar or bowl, whisk lemon juice, olive oil, mustard, salt, and pepper.
3. Pour dressing over the salad and toss to combine.
4. Chill briefly before serving if desired.

This dish is crisp, herby, and simple — a perfect lunch when you want something cool and satisfying.

The dill and lemon give it a fresh twist, while the farro keeps it grounded and filling.

Farro Spinach and Roasted Red Pepper Bowl

Farro Spinach and Roasted Red Pepper Bowl is a savory, veggie-forward lunch that features tender spinach, smoky roasted peppers, and nutty farro, finished with a tangy vinaigrette.

It’s full of flavor and takes only minutes to put together.

Ingredients:

• 1 cup cooked farro
• 1 cup baby spinach
• 1/4 cup roasted red peppers, sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: crumbled goat cheese or feta

Instructions:

1. In a skillet, sauté spinach briefly with olive oil until wilted.
2. In a bowl, combine farro, sautéed spinach, and roasted red peppers.
3. Drizzle with balsamic vinegar, add garlic powder, salt, and pepper.
4. Toss to combine and top with cheese if desired.

This bowl brings together smoky, tangy, and earthy flavors for a rich-tasting yet healthy lunch.

It’s warm, comforting, and easy to customize with your favorite cheese or protein add-ins.

Conclusion

These 25+ farro lunch recipes prove that healthy food doesn’t have to be complicated or bland. With just a few pantry ingredients and seasonal produce, you can turn farro into a star ingredient of your lunch lineup. Whether you’re making a quick salad, building a hearty grain bowl, or roasting vegetables for a warm dish, farro holds its own and brings texture and depth to every meal. Try mixing and matching your favorites—you might just discover a new lunchtime staple.