Farro Salad with Creamy Lemon Tahini Dressing





  • 1 cup dry farro
  • 2 ½ cups vegetable broth
  • Salt

Steamed Vegetables:

  • 1 pound asparagus, chopped into thirds (1 bunch)
  • 2 cups green beans
  • 1 cup frozen peas


  • ¼ cup tahini
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup (or sweetener of choice)
  • 3 garlic cloves, crushed (about 1 teaspoon)
  • salt and pepper
  • 8-10 tablespoons water


  • 1 can chickpeas, drained and rinsed
  • ⅓ cup sunflower seeds
  • 4 radishes thinly sliced


  1. Prepare the farrow. Combine farro and broth in a medium pot and bring to a boil. Reduce heat to low-medium and simmer for 15-20 minutes, or until farro is tender. Drain excess liquid and set aside.
  2. Prepare the vegetables. Steam asparagus and green beans over medium-high heat 8 minutes, or until vibrant green and tender. Stir in frozen peas and turn off heat.
  3. Prepare the dressing. Combine tahini, lemon zest, olive oil, apple cider vinegar, maple syrup, garlic, and salt and pepper in a blender. Gradually add water, one tablespoon at a time, and blend on high until the dressing is smooth and pourable. Set aside.
  4. Combine cooked farro, steamed vegetables, chickpeas, sunflower seeds, and radishes on a large serving platter. Drizzle tahini dressing over the vegetables. Enjoy!


Recipe Adapted from: Grateful Grazer


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