# Components:
→ 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, or 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
18 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - In a medium saucepan, combine rinsed farro and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes until farro is tender. Drain any excess liquid if necessary and set aside to cool slightly.
02 - While farro cooks, rinse and prepare all vegetables and protein components according to ingredient specifications.
03 - In a small bowl, whisk together tahini, lemon juice, olive oil, water, minced garlic, cumin, salt, and black pepper until smooth. Add additional water incrementally if dressing consistency is too thick.
04 - In a large mixing bowl, combine cooled farro, cherry tomatoes, diced cucumber, diced bell pepper, sliced olives, sliced red onion, baby spinach, and cooked chickpeas.
05 - Drizzle tahini dressing over the farro mixture and toss gently until all components are evenly coated.
06 - Divide dressed farro mixture among serving bowls. Top each portion with crumbled feta cheese and chopped fresh parsley.
07 - Serve immediately at room temperature, or refrigerate up to 2 days before serving.
