# What You'll Need:
→ 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 Make:
01 - In a medium saucepan, combine rinsed 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 and liquid is absorbed. Drain any excess liquid if necessary and set aside to cool slightly.
02 - While farro simmers, wash and prepare all vegetables. Halve cherry tomatoes, dice cucumber and bell pepper, slice olives, thinly slice red onion, and measure spinach. If using chickpeas, ensure they are cooked and drained. If using chicken or tofu, grill and cut into bite-sized pieces.
03 - In a small mixing bowl, whisk together tahini, fresh lemon juice, extra-virgin olive oil, water, minced garlic, and ground cumin until smooth and well combined. Season with salt and freshly ground black pepper to taste. Add additional water if dressing is too thick, whisking until desired consistency is reached.
04 - In a large mixing bowl, combine cooked and cooled farro, halved cherry tomatoes, diced cucumber, diced bell pepper, sliced olives, sliced red onion, baby spinach, and cooked protein of choice.
05 - Drizzle the prepared tahini dressing over the farro and vegetable mixture. Gently toss all components until evenly coated and well combined.
06 - Divide dressed bowl evenly among four serving bowls. Top each portion with crumbled feta cheese and freshly chopped parsley. Serve immediately at room temperature, or cover and refrigerate for up to 2 days before serving.
