# 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
# Directions:
01 - In a medium saucepan, combine rinsed farro and vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 25-30 minutes until farro is tender. Drain any excess liquid and set aside to cool slightly.
02 - While farro cooks, halve cherry tomatoes, dice cucumber and red bell pepper, pit and slice Kalamata olives, thinly slice red onion, and measure baby spinach into separate bowls.
03 - In a small bowl, whisk together tahini, fresh lemon juice, extra-virgin olive oil, water, minced garlic, and ground cumin until smooth and well combined. Season with salt and black pepper to taste. Add additional water if dressing is too thick.
04 - In a large serving bowl, combine cooled farro, cherry tomatoes, diced cucumber, diced red bell pepper, sliced Kalamata olives, sliced red onion, baby spinach, and cooked chickpeas.
05 - Drizzle tahini dressing over the bowl contents and gently toss until all ingredients are evenly coated and combined.
06 - Divide mixture among four serving bowls. Top each portion with crumbled feta cheese and fresh chopped parsley. Serve immediately or refrigerate for up to 2 days.
