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.

Categories: Sides & Salads


  • 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


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

Cooks tips

Put the salad in a Kilner jar for a nutritious and speedy lunch or a perfect picnic accompaniment. Keep the dressing separate in a small jam jar and add just before serving.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

Shop Now