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; 1/2 tsp cumin; 1/4 tsp cayenne pepper; 1/2 tsp salt; 1 oz. can chickpeas; 1 Tbsp olive oil; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1/8 tsp cayenne pepper; black pepper; salt; 3 cups farro; 2 Roma tomato; 1 cucumber; 1/4 bunch parsley

User Reviews

4.9

116 reviews

Excellent

Prep Time
15 mins
Cook Time
5 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

Report

This Mediterranean Farro Salad features chewy cooked farro combined with fresh tomatoes, cucumber, and parsley, topped with spiced chickpeas that have been sautéed with smoked paprika and garlic powder. A creamy tahini-based dressing with lemon, garlic, cumin, and cayenne adds a tangy and mildly spicy element, balancing the hearty grains and tender vegetables. The dish offers a satisfying combination of textures and a bright, earthy flavor profile, making it a substantial and flavorful option for lunch or a light dinner.

Description

Mediterranean Farro Salad with Spiced Chickpeas combines cooked farro, a nutty and chewy whole grain, with fresh diced tomatoes, cucumber, and parsley for vibrant freshness. The spiced chickpeas are pan-seared with olive oil and a blend of smoked paprika, garlic powder, cayenne pepper, and freshly cracked black pepper, developing a slightly browned, blistered exterior that adds warmth and depth. The dressing, made of tahini, water, lemon juice, garlic, cumin, and cayenne, provides a creamy, tangy, and slightly spicy finish that complements the salad's components.

This salad can be served as a satisfying meal on its own or as a side dish alongside grilled meats or vegetables. It brings together wholesome ingredients in a balanced way, with the protein-rich chickpeas and filling farro creating substance, while the dressing ties the flavors together.

Share:

I Made This!

11 people made this

Print

159 people printed this

Save this

55 people saved this

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 $0.16, minced
1/2 tsp cumin $0.05, ground
1/4 tsp cayenne pepper $0.03
1/2 tsp salt $0.02

SPICED CHICKPEAS

1 oz. 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 $0.02, optional
black pepper $0.03, freshly cracked, 10-15 cranks
salt $0.02, to taste

SALAD

3 cups farro $1.49, cooked, or other grain
2 Roma tomato $1.39
1 cucumber $0.99
1/4 bunch parsley $0.79, fresh

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

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.