Grilled Shrimp Skewers with Farro & Chickpea Salad
Recipe type: Salad, Entree, Lunch, Dinner
Cuisine: Italian, American, Summer
Prep time: 
Cook time: 
Total time: 
Serves: 4
Serve the salad warm or at room temperature. I liked it best the day it was made, but was still quite good leftover with an extra squeeze of lemon.
  • 1 c. Farro, rinsed
  • ½# Shrimp (I used 40-50 count shrimp), peeled and deveined
  • 1 Red Onion, sliced into ¼-1/2 in. rounds
  • 3 small-medium Zucchini, sliced lengthwise, ¼ in. thick
  • 1 can Chickpeas (Garbanzo Beans), drained and rinsed
  • 2 sprigs Fresh Oregano, torn
  • zest and juice from 1 Lemon
  • Extra Virgin Olive Oil
  • Red Pepper Flakes
  1. Light your grill. I use a charcoal Weber and made a pretty hot, even fire.
  2. Combine the farro with 2 c. water and a pinch of salt in a medium saucepan. Bring to a boil, then cover and simmer until tender but still chewy, about 15 minutes. Drain any excess liquid and transfer to a large bowl.
  3. Meanwhile, divide the shrimp between 4 skewers. You should have 5-6 shrimp per skewer. Place on a rimmed plate, drizzle with olive oil, season with salt, red pepper flakes to taste, and the zest from about ½ of the lemon. Place in the refrigerator while you prep the vegetables.
  4. Drizzle the sliced red onion and zucchini with olive oil, and season as you did with the shrimp with the remaining lemon zest, salt, and red pepper flakes.
  5. Grill the shrimp and vegetables. The vegetables will take a few minutes per side to get tender inside and a bit charred on the outside. The shrimp take only 1-2 minutes per side, they're done as soon as they turn pink and are no longer translucent.
  6. Combine the farro with the chickpeas. Dress with olive oil and lemon juice (1/4-1/2 the lemon should be plenty), season with salt and pepper. Chop the grilled zucchini crosswise into bite-sized pieces and roughly chop the red onion. Add the chopped vegetables and torn oregano and toss.
  7. Divide salad between dinner plates and serve with a shrimp skewer. Alternatively, remove the shrimp from the skewers and toss with the rest of the salad.
Recipe by strawberryplum at