Spring Farro Bowl With Lemon Tahini Vinaigrette

This easy spring recipe brings together farro, chickpeas, fresh herbs, and crisp vegetables in a flavorful and satisfying bowl. Tossed with a creamy lemon tahini vinaigrette and topped with quick-pickled radishes and red onion, it’s a simple way to enjoy seasonal ingredients without spending a ton of time meal prepping. This vegan farro bowl is light and refreshing, ideal for weekday lunches or a no-fuss dinner.

Ingredients

• 1 cup farro, cooked

• 1 can chickpeas, drained and rinsed

• 1 cucumber, peeled and cubed

• 2-3 green onions, chopped

• ½ cup parsley, chopped

• ¼ cup mint, chopped

• ¼ cup pistachios, chopped

Lemon Tahini Vinaigrette

• Juice from ½  lemon

• ⅓ cup tahini paste

• ⅓ cup olive oil

• Salt & pepper, to taste

Quick Pickled Radish and Red Onion

• 1 medium red onion

• 1 bunch of radish

• 1 cup water

• 1 + ½ cup white vinegar

• 2 t salt

• 1 t sugar or maple syrup

Directions

1. Bring 4 cups of salted water to boil in a medium saucepan. Rinse and drain the farro. Add to boiling water. Bring to a boil and then lower heat slightly. Cook uncovered for 30 minutes. Drain then let cool.

2. Make the quick pickled liquid. Add thinly sliced red onion and radishes. Refrigerate until assembly. 

3. Whisk lemon juice, tahini, and olive oil until creamy. Season and taste. Adjust if necessary. I added a bit of maple syrup 

4. Drain and rinse chickpeas. Chop all toppings.

5. Combine farro, chickpeas, chopped toppings, and dressing in a medium mixing bowl. Toss to combine. Garnish with pickled veggies and more pistachios, if desired.