Mediterranean Farro and Chickpea Salad


Mediterranean Farro and Chickpea Salad

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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Salad



  • 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


  • 3 cups cooked farro
  • 2 pints cherry tomatoes
  • 1 English cucumber
  • 1/4 c fresh parsley finely chopped


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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