Hearty plant-based bowl of farro, quinoa and chickpeas with lemon-tahini dressing, fresh vegetables and avocado.
# What You'll Need:
→ Grains
01 - 1/2 cup farro, rinsed
02 - 1/2 cup quinoa, rinsed
03 - 3 cups water or vegetable broth
04 - 1/2 teaspoon salt
→ Legumes
05 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables & Greens
06 - 1 cup cherry tomatoes, halved
07 - 1 cup cucumber, diced
08 - 1 cup baby spinach or kale, chopped
09 - 1/4 red onion, thinly sliced
10 - 1 avocado, sliced
→ Dressing
11 - 3 tablespoons extra virgin olive oil
12 - 2 tablespoons lemon juice
13 - 1 tablespoon tahini
14 - 1 small garlic clove, minced
15 - 1 teaspoon maple syrup or honey
16 - Salt and freshly ground black pepper, to taste
→ Optional Garnishes
17 - 2 tablespoons chopped fresh parsley
18 - 2 tablespoons crumbled feta (omit for vegan)
19 - Toasted seeds (pumpkin, sunflower), to taste
# Step-by-Step Guide:
01 - Combine farro, quinoa, water or vegetable broth and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer until the grains are tender, 18–20 minutes. Drain any excess liquid and fluff with a fork.
02 - Whisk extra virgin olive oil, lemon juice, tahini, minced garlic and maple syrup or honey in a small bowl until smooth. Season with salt and pepper to taste and adjust acidity or sweetness as needed.
03 - In a large mixing bowl, toss the cooked grains with chickpeas, cherry tomatoes, cucumber, chopped greens and red onion. Pour the dressing over the mixture and toss thoroughly to coat.
04 - Divide the grain-and-chickpea mixture among four serving bowls. Top each portion with avocado slices and scatter optional garnishes such as parsley, crumbled feta or toasted seeds.
05 - Serve immediately at room temperature or refrigerate for a chilled bowl. If chilled, allow 10–15 minutes in the refrigerator for flavors to settle before serving.
