Mediterranean Farro Salad with Spiced Chickpeas

Ingredients

• Farro

  Pereg

  1 cup uncooked or 180g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  ⅓ cup or 80g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Lemon juice

  Raw

  4 tbsp or 60g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Salt

  Table

  ½ tsp or 3g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Paprika

  Spices

  ½ tsp or 1g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Pepper

  Spices, black

  1 dash or 0.1g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  2 tomato or 124g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Cook the farro according to the package instructions.
2. In a blender, combine tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt. Blend until smooth and refrigerate until ready to use.
3. Rinse and drain the chickpeas. Chop the tomatoes, cucumber, and parsley.
4. Heat olive oil in a non-stick skillet over medium heat. Add chickpeas, paprika, garlic powder, and black pepper. Stir to coat, then sauté for about 5 minutes until chickpeas are browned and blistered. Season with salt to taste.
5. Divide cooked farro between bowls, then top with chopped tomato, cucumber, spiced chickpeas, and fresh chopped parsley. Drizzle with dressing and serve.

Similar Foods

• Mediterranean Chickpea Salad With Lentils
• Mediterranean Chickpea Casserole with Spinach and Feta
• Farro & Pea Salad with Lemon Dressing
• Farro & Tomato Salad with Crispy Capers
• Kale Salad with Chickpeas
• Spiced Eggplant-Lentil Salad with Mango