Marinated Zucchini With Farro, Chickpeas and Parmesan Recipe (2024)

I found this salad very satisfying. Roasted the zucchini a la Martha Rose Shulman's Zucchini Parmesan recipe--roasting, rather than frying the zucchini, allows you to cut down on olive oil and time (I do the same with eggplant, also a la Martha), with no sacrifice of flavor. Farro cooking with chickpeas smelled divine and would have been even better if I had made my own chickpeas from scratch, as I usually do. I don't know what people were expecting for flavor--sriracha?

This was good, but I made a few adjustments that I think helped!First, I cooked all the zucchini--the marinating of raw strips was too fiddly for a weeknight.Second, instead of fresh herbs, I added minced garlic and a heaping teaspoon of za'atar to the dressing for some (needed) flavour. The herbs I just mixed in with the arugula, and used fresh oregano instead of basil.Third, as per the suggestion of another reviewer, I topped the salad with some feta cheese, which was delicious.

One of the best recipes I’ve made recently. Very easy and much more interesting than its ingredients would suggest. The key is to salt the grains sufficiently, and if you do that, you can easily skip the parm and make this vegan. Although, it is perfect just as written. If you keep some of the dressed farro/chickpea/cooked zucchini mixture separate it holds well in the fridge for quick weekday lunches.

Wooow. This was amazing! Surprised at other comments regarding flavor.. I used mint, oregano and parsley. This is one of the best dishes I’ve made all summer!

Delicious made with fresh basil and quinoa instead of farro. Cut down on the oil to 4-5 Tabl. total. very unusual, satisfying and tasty though it looks too healthy to be so good! The two zucchini preparations are a bit fussy but they really compliment each other.

I loved this. Used basil and added pine nuts. Next time I would use more garlic but otherwise it was perfect.

Great salad for summer! It's fresh and hearty. I didn't use the oil and pan method. I cut 2 of the zucchinis in planks and flashed grilled to put nice grill marks on them. I pulled it off the grill then cooled them and put the marinade on it. I would definitely make again

This dish was delicious! A lot of the flavor came from the marinated zucchini. I used fresh basil and I think I would add some mint to it the next time I make it. I would also used 3 cups of arugula instead of 2.

This came out great! I added a bay leaf and some thyme stems to my farro and chickpeas, and then fished those out after straining. I would also keep the arugula separate from the tossed ingredients if you plan to keep any of this for leftovers.

Excellent recipe as is. Easy prep; no big deal to marinate browned zucchini while finishing up other steps.

Way too much faro. I reduced the amount by half, but the grain was still excessive. The salad itself lacked flavor. I treated it in a middle-eastern style, subbing feta for parmesan and added Aleppo pepper. In the end, I folded in some tahini sauce (tarotoor) which improved it a bit. I didn't care for the idea of cooked and raw zucchini, so I sauteed all; it needed additional lemon juice as well. Will try this again with less faro, although the faro was one of the best parts of it.

I just made it and followed the author's notes and had no issues. They were definitely not mushy. A very good tip!

Made this tonite-fabulous! I changed a couple things-more vinegar & oil, more garlic, ditched the raw zucchini becuz too fussy, added some chicken sausage for more protein, used a bit less arugula becuz I love it but wasn't sure about partner but he LOVED this too. I was so apprehensive about this, I have never cooked farro before but I really wanted a slower carb and this is amazing. I think next time I will add the chickpeas in 1/2 way thru becuz they got a little mushy. Thank you.

I suspect it's missing some allium (more than just garlic), but I do like this salad. Throw some chopped fresh garden tomato on the top since it's tomato season!

I prefer to roast half the zucchini instead of sautéing. I cut the zucchini into 1 inch half moon pieces, mix with a bit of olive oil, salt and pepper and arrange, spaced out, on a cooling rack set over a baking sheet. They go in the oven for 15-20 minutes at 425°F. It’s less time consuming this way and I like the texture more.

I tried to get a jump on this recipe by cooking the zucchini planks and shaving the ribbons a day in advance. The planks got limp and greasy overnight, though still edible, but the ribbons essentially melted into the ice water in which I’d stored them. I used leftover white and wild rice pilaf stead of farro and added cherry tomatoes, red onion, scallions, black olives and red pepper. (Great fridge clean-out.) Might do blue or feta stead of Parm.

So amazingly good. Made exactly as described. No alterations needed or desired.

Love this recipe. I made maybe a couple of big changes. One I don’t cook any of the zucchini just ribbon and chop it. I found the cooked zucchini did not go as well as the raw ribbons. Two, half the chickpeas I crisped for additional texture. We have had this recipe two nights in a row and are very happy.

Why boil the canned chickpeas?

Roasted the zucchini at 450 instead of fried, but required some time under the broiler at the end, took about 15 mins. Try just broiling.

Delicious. Used quinoa b/c didn't have farro and it was melded well with the balsamic. It's going into my rotation.

Yum!! I did make several alterations. I used quinoa since I already had it cooked. Plus, I like it better than Farro. I did not fuss with the zucchini the same way that the recipe recommends. I didn’t use as much oil either. I added extra garlic. I added freshly picked mint from my garden. It was over the top delicious! I didn’t have arugula handy because I forgot it when I was at the store. I’m sure it’s delicious. A Parmesan sprinkle on top enhances the flavors.

No chopped planks or zucchini noodles in the photo ...

Crisped chickpeas in the pan first. Skipped the Farro. Added sumac and Aleppo pepper. Delicious.

Skipped the Farro and crisped the chickpeas in the pan first. Delicious.

Just plank all the zucchini, don’t marinate it, just lay it on top. If you marinate your nice firm zucchini will turn to mush. For an addition, I fried up mushrooms and laid them on top of the zucchini. My husband normally doesn’t like zucchini but he loved this. The farro and chickpeas are a great flavor combo.

Excellent dish. Made it with toasted buckwheat grist’s which paired very well with the subtlety of the zucchini. Combo of sauté planks and raw thin strip made for great texture and mouth feel. Will def make again.

Just add pomegranate seeds and see this salad come to life. So delicious!