# Ingredient List:
→ 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
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
# How-To Steps:
01 - Combine rinsed farro and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until farro is tender. Drain any excess liquid and set aside to cool slightly.
02 - While farro cooks, rinse and dice all vegetables. Halve cherry tomatoes, dice cucumber and red bell pepper, slice Kalamata olives and red onion, and measure spinach. Ensure chickpeas are drained and rinsed if using canned.
03 - In a small bowl, whisk tahini, fresh lemon juice, extra-virgin olive oil, water, minced garlic, and ground cumin until smooth and emulsified. Season with salt and black pepper. Add additional water 1 tablespoon at a time if dressing appears too thick.
04 - Transfer cooked farro to a large mixing bowl. Add cherry tomatoes, cucumber, bell pepper, Kalamata olives, red onion, baby spinach, and chickpeas. Toss ingredients gently to combine.
05 - Drizzle tahini dressing over the farro mixture and toss gently until all components are evenly coated. Divide among serving bowls and top each portion with crumbled feta cheese and chopped fresh parsley.
06 - Serve immediately while warm, or refrigerate covered for up to 2 days. Reheat gently before serving if preferred.
