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Active time
5 minutes
Total time
35 minutes
4 Servings

½ cup farro

1 five-ounce can tuna, drained

1 cup cooked chickpeas

½ large bulb fennel, cut in half, cored, and sliced very thin

2 generous handfuls baby arugula

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

Zest of ½ lemon

¼ teaspoon ground cumin

½ teaspoon kosher salt

⅓ cup crumbled feta cheese

  1. Cook the farro according to package directions. Drain well if any cooking water remains. Transfer the farro to a large bowl.
  2. Add the tuna, flaking it with a fork, chickpeas, fennel, arugula, olive oil, lemon juice, lemon zest, cumin, and salt. Toss well.
  3. Spoon into a shallow serving bowl or small platter and sprinkle the feta over the top. 

Recipe and photo courtesy of the National Fisheries Institute


Calories: 520
Fat: 12g
Saturated Fat: 3g
Cholesterol: 25mg
Sodium: 530mg
Carbohydrate: 21g
Fiber: 5g
Protein: 16g

Yield: 4 Servings

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