Mediterranean Farro Bowl

Cook the 1 cup farro in 2 cups of water according to package directions, usually about 20 minutes. Drain and set aside.

20 min

Drain and rinse the 1 can can of chickpeas. Dice the 0.5 piece cucumber, halve the 1 cup cherry tomatoes, and thinly slice the 0.25 piece red onion. Chop the 0.25 cup fresh parsley.

In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp water, 1 clove minced garlic, 0.5 tsp salt, and 0.25 tsp pepper to make the dressing. Add more water if needed to reach desired consistency.

In a large bowl, combine the cooked farro, chickpeas, cucumber, tomatoes, red onion, and parsley.

Drizzle the tahini dressing over the bowl ingredients and toss to combine.

Serve immediately or chill for later.