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Cumin-Coriander Carrot and Farro Salad
kidney beans / currants / toasted pistachios

Active: 25 min Total: 25 min
This is an easy vegetarian salad packed with Middle-Eastern flavors! Plus, since you already have the farro made from Monday, it comes together quickly for a late-week meal.
Smarts: If you worry that this won't be filling enough since there's no meat, bake some chicken breasts in the oven and add to it!


Cumin-Coriander Carrot and Farro Salad:
  • Carrots - 4 , peeled into ribbons or grated
  • Parsley (opt) - 1/4 cup , chopped
  • Red wine vinegar - 2 1/2 Tbsp
  • Cumin - 1 tsp
  • Coriander - 1/2 tsp
  • Honey - 2 tsp
  • Cooking oil - 4 Tbsp
  • Kidney beans (14oz / 397g can) - 1 can , drained and rinsed
  • Pistachios, shelled - 1/2 cup
  • Leftover cooked farro (from Mon) - 2 cups
  • Currants (sub raisins or craisins) - 1/2 cup


  1. Carrots (follow this zucchini video for ribbons or grate) / Parsley (opt) - Prep as directed. (Can be done up to 4 days ahead)
  2. Make vinaigrette - Whisk together red wine vinegar, cumin, coriander, honey, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
  3. Kidney beans - Drain and rinse.

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  1. Heat an oven to 350F / 177C.
  2. Place pistachios on a sheet pan and toast for 6 to 8 minutes, giving the pan a shake midway through.
  3. If you want this to be a warmer salad, you can also heat up leftover cooked farro in the microwave or in a pan with a little bit of water.
  4. Toss carrots, parsley, kidney beans, pistachios, leftover farro, and currants with vinaigrette. Season to taste with more salt and pepper as needed. For those that have recently bought harissa paste, this is a perfect dish to use it in if you want more of a kick. Enjoy!



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