Mediterranean Farro and Chickpea Salad
Ingredients
Dressing
- 1/3 cup tahini
- 1/3 cup water
- 2 lemons, juiced
- 2 cloves garlic minced
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
Seasoned Chickpeas
- 1 15-oz can chickpeas
- 1 Tbsp olive oil
- 1/2 tsp smoked paprika $0.05
- 1/4 tsp garlic powder $0.03
- 1/8 tsp cayenne pepper optional
- Freshly ground black pepper
- Salt to taste
Salad
- 3 cups cooked farro
- 2 pints cherry tomatoes
- 1 English cucumber
- 1/4 c fresh parsley finely chopped
Instructions
Prepare the Dressing
- In a blender or food processor, combine tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt. Blend until smooth. Set dressing aside until ready to use. Dressing can be kept in the refrigerator for up to 5 days.
Prepare the Seasoned Chickpeas
- Rinse and drain chickpeas. In a large skillet, heat olive oil over medium heat. Once oil is hot, add drained chick peas. Add spices to skillet. Stir and continue to sauté until the outside of the chickpeas are slightly brown (around 5 minutes). Season with salt to taste.
Prepare the Salad
- Slice cherry tomatoes, dice cucumber, and chop parsley. In a large bowl, place tomato, cucumber, seasoned chickpeas, cooked farro and parsley. Toss with dressing.
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