# What you'll need:
→ Grains
01 - 1 cup farro, rinsed
02 - 2.5 cups vegetable broth
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1 red bell pepper, diced
06 - 0.5 cup Kalamata olives, pitted and sliced
07 - 0.5 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 - 0.5 teaspoon ground cumin
16 - Salt and freshly ground black pepper to taste
→ Garnishes
17 - 0.25 cup crumbled feta cheese, optional
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 25-30 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 ensuring chickpeas are cooked and ready.
03 - In a small bowl, whisk together tahini, lemon juice, olive oil, water, minced garlic, and ground cumin until smooth. Season with salt and pepper. Add additional water if consistency is too thick.
04 - In a large bowl, combine cooled farro, cherry tomatoes, cucumber, bell pepper, Kalamata olives, red onion, baby spinach, and cooked chickpeas.
05 - Drizzle tahini dressing over the mixture and gently toss until all components are evenly coated.
06 - Divide among serving bowls. Top with crumbled feta cheese and fresh parsley. Serve immediately or refrigerate for up to 2 days.
