Hearty farro tossed with fresh Mediterranean vegetables, protein, and tangy tahini dressing for a satisfying, nourishing meal.
# List of Ingredients:
→ Grains
01 - 1 cup farro, rinsed
02 - 2½ cups vegetable broth
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1 red bell pepper, diced
06 - ½ cup Kalamata olives, pitted and sliced
07 - ½ small red onion, thinly sliced
08 - 2 cups baby spinach
→ Protein
09 - 1 cup cooked chickpeas
→ Tahini Dressing
10 - 3 tablespoons tahini
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon extra-virgin olive oil
13 - 1 tablespoon water, plus more as needed
14 - 1 small garlic clove, minced
15 - ½ teaspoon ground cumin
16 - Salt and freshly ground black pepper to taste
→ Garnishes
17 - ¼ cup crumbled feta cheese
18 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - In a medium saucepan, combine farro and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes until farro is tender. Drain excess liquid if necessary and set aside to cool slightly.
02 - While the farro cooks, prepare all vegetables and protein by rinsing, chopping, and measuring according to specifications.
03 - In a small bowl, whisk together tahini, lemon juice, olive oil, water, minced garlic, cumin, salt, and pepper until smooth and creamy. Add additional water if dressing reaches excessive thickness.
04 - In a large mixing bowl, combine cooled farro, cherry tomatoes, cucumber, bell pepper, olives, red onion, spinach, and chickpeas.
05 - Drizzle tahini dressing over the mixture and toss gently to coat all ingredients evenly.
06 - Divide into serving bowls and top with crumbled feta cheese and fresh chopped parsley. Serve immediately or refrigerate for up to 2 days.
