# What You Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 2½ cups vegetable broth
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1 red bell pepper, diced
06 - ½ cup Kalamata olives, pitted and sliced
07 - ½ 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 more as needed
14 - 1 small garlic clove, minced
15 - ½ teaspoon ground cumin
16 - Salt and freshly ground black pepper to taste
→ Garnishes
17 - ¼ 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 over high heat, then reduce heat to low, cover with a lid, and simmer for 25 to 30 minutes until farro is tender with a slight chew. Drain any excess liquid if necessary and set aside to cool slightly.
02 - While farro cooks, rinse and prepare all vegetables as specified. Ensure chickpeas are drained and rinsed if using canned varieties.
03 - In a small bowl, whisk together tahini, fresh lemon juice, extra-virgin olive oil, water, minced garlic, and ground cumin until smooth and emulsified. Season with salt and pepper to taste. If dressing is too thick, add water one tablespoon at a time until reaching desired consistency.
04 - In a large mixing bowl, combine cooled farro, cherry tomatoes, cucumber, bell pepper, Kalamata olives, red onion, baby spinach, and cooked chickpeas.
05 - Drizzle tahini dressing over the bowl and gently toss with a spoon or large spatula until all components are evenly coated.
06 - Divide dressed farro bowl among serving vessels. Top each bowl with crumbled feta cheese and fresh chopped parsley. Serve immediately while fresh, or cover and refrigerate for up to 2 days.
