Average: 0 (0 votes)
Active time
5 minutes
Total time
35 minutes (depending on farro)
2 servings
Serving Size
1/2 recipe

⅓ cup farro

3 cups fresh spinach

4 radishes, thinly sliced 

1 (15-oz) can chickpeas, rinsed and drained

¼ cup fresh parsley

1 large lemon, zested and juiced 

¼ cup tahini

2 tablespoons water

  1. In a small pot, combine the farro with 1 cup water and bring to a boil. Once the water is boiling, reduce heat to a simmer and cook, covered, for about 25-45 minutes (according to package instructions). 
  2. Once farro reaches desired texture, remove from heat and pour off any excess liquid. 
  3. In a medium or large bowl, combine the spinach, farro, radishes, chickpeas, and parsley. 
  4. To make the dressing, combine the juice of 1 large lemon with 1 teaspoon of lemon zest in a separate, small bowl. Then add the tahini and water and mix well. 
  5. Drizzle the dressing over the salad, and toss until well combined.

An Oldways recipe, courtesy of Kelly Toups


Calories: 470
Total Fat: 19g
Saturated Fat: 2.5g
Sodium: 350mg
Carbohydrate: 61g
Fiber: 13g
Sugar: 6g
Protein: 20g

Yield: 2 servings

Serving Size: 1/2 recipe

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