Description
A delightful spring salad featuring farro, fresh veggies, and a zesty lemon tahini dressing, perfect for a light meal or side dish.
Ingredients
- 1 cup dry farro
- 2 1/2 cups vegetable broth (or water)
- 1 pound asparagus, trimmed and chopped into thirds
- 2 cups green beans
- 1 cup frozen peas
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey (or maple syrup)
- 3 cloves garlic, minced
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon pepper (or to taste)
- 8 tablespoons water
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 avocado, thinly sliced
- 4 radishes, thinly sliced
- Sliced strawberries
- Sunflower seeds
- Sesame seeds
- Fresh mint leaves
Instructions
- Rinse the farro under cold water to remove any impurities.
- In a medium pot, bring the vegetable broth (or water) to a boil. Add the rinsed farro.
- Reduce the heat, cover, and let it simmer for about 25-30 minutes, or until tender but still chewy. Drain any excess liquid and set aside to cool.
- While the farro cooks, prepare a steamer basket over a pot of boiling water.
- Add the chopped asparagus and green beans to the steamer. Steam for about 5-7 minutes until just tender. Add the frozen peas for the last minute to warm them up.
- Remove from heat and set aside to cool.
- In a small bowl, whisk together tahini, lemon juice, olive oil, apple cider vinegar, honey (or maple syrup), minced garlic, salt, and pepper.
- Gradually add water to the dressing, whisking until smooth and creamy. Adjust seasoning to taste.
- In a large bowl, combine the cooked farro, steamed vegetables, rinsed chickpeas, sliced avocado, sliced radishes, and strawberries.
- Drizzle the lemon tahini dressing over the salad and gently toss to combine all ingredients.
- Season with additional salt and pepper if desired. Top the salad with sunflower seeds, sesame seeds, and fresh mint leaves.
Notes
For meal prep, keep the dressing separate until ready to serve. Avoid freezing due to texture changes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Steaming
- Cuisine: Mediterranean