A vibrant grain bowl combining farro, fresh Mediterranean veggies, protein, and a creamy tahini drizzle.
# What Goes In:
→ 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 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
# How to Make It:
01 - Combine farro and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, 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, prepare all vegetables by halving cherry tomatoes, dicing cucumber and bell pepper, slicing olives and red onion, and measuring spinach. Have cooked chickpeas ready.
03 - In a small bowl, whisk together tahini, lemon juice, olive oil, water, minced garlic, cumin, salt, and pepper until smooth. Add additional water if dressing is too thick.
04 - In a large bowl, combine cooled farro, cherry tomatoes, cucumber, bell pepper, olives, red onion, spinach, and chickpeas.
05 - Drizzle tahini dressing over the grain and vegetable mixture, then toss gently until evenly coated.
06 - Divide among serving bowls and top with crumbled feta cheese and chopped parsley. Serve immediately or refrigerate for up to 2 days.
