# Needed Ingredients:
→ 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, or grilled chicken or tofu as substitute
→ 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 - 0.5 teaspoon ground cumin
16 - Salt and freshly ground black pepper to taste
→ Garnishes
17 - 0.25 cup crumbled feta cheese, omit for vegan
18 - 2 tablespoons fresh parsley, chopped
# How-To Steps:
01 - In a medium saucepan, combine farro and vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 25 to 30 minutes until farro is tender. Drain any excess liquid and set aside to cool slightly.
02 - While farro cooks, halve cherry tomatoes, dice cucumber and bell pepper, pit and slice olives, thinly slice red onion, and measure spinach. Prepare your protein choice.
03 - In a small bowl, whisk together tahini, lemon juice, olive oil, water, minced garlic, cumin, salt, and pepper until smooth and emulsified. Add more water incrementally if dressing is too thick.
04 - In a large bowl, combine cooled farro, cherry tomatoes, cucumber, bell pepper, olives, red onion, spinach, and chickpeas or chosen protein. Drizzle tahini dressing over mixture and toss gently until evenly coated.
05 - Divide dressed farro mixture among serving bowls. Top each bowl with crumbled feta and chopped parsley. Serve immediately, or refrigerate in an airtight container for up to 2 days.
