# 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 lemon juice, freshly squeezed
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
# Step-by-Step Guide:
01 - In a medium saucepan, combine farro and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes until farro is tender. Drain any excess liquid if necessary and set aside to cool slightly.
02 - While the farro cooks, prepare the vegetables and protein as listed by rinsing, dicing, and measuring each component.
03 - In a small bowl, whisk together tahini, lemon juice, olive oil, water, garlic, cumin, salt, and pepper until smooth. Add additional water as needed if dressing is too thick.
04 - In a large bowl, combine cooked farro, cherry tomatoes, cucumber, bell pepper, olives, red onion, spinach, and chickpeas.
05 - Drizzle the tahini dressing over the bowl contents and toss gently to combine, ensuring even coating.
06 - Divide the dressed mixture among serving bowls. Top each serving with crumbled feta cheese and fresh chopped parsley.
07 - Serve immediately at room temperature, or refrigerate for up to 2 days in an airtight container.
