Mediterranean Farro Salad with Spiced Chickpeas

Name: Mediterranean Farro Salad with Spiced Chickpeas
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1/3 cup Tahini; 1/3 cup water; 1/4 cup lemon juice; 2 cloves garlic, minced; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper; 1/2 tsp salt; 1 15oz. can chickpeas; 1 Tbsp olive oil; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1/8 tsp cayenne pepper (optional); Freshly cracked black pepper (10-15 cranks of a mill); salt to taste; 3 cups cooked farro (or other grain); 2 roma tomatoes; 1 cucumber; 1/4 bunch fresh parsley

User Reviews

4.9

204 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
4
Calories
46788 kcal
Course
Side Dish, Salad, Others
Cuisine
International, Vegetarian, Vegan

Mediterranean Farro Salad with Spiced Chickpeas

Nancy Wheeler

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This Mediterranean Farro Salad with Spiced Chickpeas is packed with flavor, texture, and nutrients (and no animal products!).

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Ingredients

Servings

DRESSING

1/3 cup Tahini $1.13
1/3 cup water $0.00
1/4 cup lemon juice $0.18
2 cloves garlic, minced $0.16
1/2 tsp ground cumin $0.05
1/4 tsp cayenne pepper $0.03
1/2 tsp salt $0.02

SPICED CHICKPEAS

1 15oz. can chickpeas $1.15
1 Tbsp olive oil $0.12
1/2 tsp smoked paprika $0.05
1/4 tsp garlic powder $0.03
1/8 tsp cayenne pepper (optional) $0.02
Freshly cracked black pepper (10-15 cranks of a mill) $0.03
salt to taste $0.02

SALAD

3 cups cooked farro (or other grain) $1.49
2 roma tomatoes $1.39
1 cucumber $0.99
1/4 bunch fresh parsley $0.79

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Instructions

To make the dressing, combine the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender. Blend until smooth. Set the dressing aside until ready to use (keep in the refrigerator for up to 5 days).
Rinse and drain the chickpeas in a colander. Heat the olive oil in a non-stick skillet over medium heat. Once hot add the drained chick peas. Sprinkle the smoked paprika, garlic powder, cayenne pepper (if using), and some freshly cracked pepper over top. Stir the chickpeas to coat in the spices, then continue to sauté for about five minutes, or until the outside of the chickpeas are slightly browned and blistered. Season with salt to taste.
Chop the tomatoes, cucumber, and parsley. Place about 3/4 cup cooked farro in each bowl, then top with chopped tomato, chopped cucumber, spiced chickpeas, and a large pinch of chopped parsley. Drizzle the dressing over top and serve.