Looking for a high protein AND high fiber meal that tastes delicious? This Farro Grain bowl with Turkey Meatballs checks all the boxes! I have been making this salad on repeat for months— it comes together in minutes! This salad packs a nutritional punch and the fresh and zesty flavors make it a meal you’ll enjoy eating!
It truly is a nutritional powerhouse, providing 35 grams of protein and 11 grams of fiber per serving!
To save some time, I used Simek’s Turkey meatballs— an easy and lean protein option that’s made with quality ingredients. Save this recipe for the next time you need a hearty and delicious meal!
To keep things easy and make the prep go quickly, I used a pre-made French vinaigrette dressing and punched up the flavor with some fresh lemon juice and olive oil. I absolutely LOVE Brianna’s Home Style Real French Dressing but any french vinaigrette dressing will work just fine!
High Protein, High Fiber Farro & Turkey Meatball Salad
Course: Lunch, DinnerDifficulty: Easy6
servings20
minutes5
minutes25
minutesAn easy, protein and fiber-packed meal that is well-balanced and delicious to eat! One serving contains 35 grams of protein and 11 grams of fiber. Its a meal that will leave you feeling satisfied for many hours!
Ingredients
- For the Salad
8.8 oz dry farro
32 oz chicken bone broth (for cooking the farro)
1 bag (17 oz) of Simek’s frozen Turkey Meatballs
Two 15.5 oz can garbanzo beans, drained and rinsed
2 cups cucumber, chopped
1.5 cups cherry tomatoes, quartered
½ cup of a red onion, diced
¾ cup pistachio nuts
¼ cup fresh Italian parsley
- For the Dressing
1/3 cup Brianna’s Real French Vinaigrette or French vinaigrette
¼ cup olive oil
2 tbsp fresh lemon juice
Salt and pepper to taste
Directions
- Pour the bone broth into a saucepan, add the dry farro and bring to a boil. Cook for 10-15 minutes, until farro is tender. Drain farro and set aside to cool.
- While the farro is cooking, prepare the Simek’s meatballs according to package directions. Set aside.
- If you haven’t chopped the cucumbers, tomatoes, red onion and Italian Parsley, do this now. Place all chopped vegetables and herbs into a medium sized bowl. Add the garbanzo beans and pistachios to the bowl.
- Mix up the dressing by combining the French Vinaigrette dressing, olive oil, and fresh lemon juice in a small bowl. Whisk until well-combined.
- Add the cooled farro to the medium bowl and pour the dressing over everything. Toss the dressing with the grains, chick peas, vegetables and nuts until well combined.
- To add the meatballs, you can either dice them up and mix them into the salad or serve warm on top of the grain salad for a high protein and high fiber meal bowl option.
Notes
- This recipe is very forgiving, so feel free to add other fresh vegetables you have on hand, such as bell peppers, carrots, etc. Greens like arugula or spring greens would also be a delicious add-in right before serving.
- This recipe is dairy-free, but some cheese like feta, goat cheese, or grated parmesan cheese would add an amazing flavor dimension to this meal.
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