Springtime Mediterranean Salad with Radishes, Chickpeas & Farro

Rating

Average: 0 (0 votes)

Active time

5 minutes

Total time

35 minutes (depending on farro)

Yield

2 servings

Serving Size

1/2 recipe

Ingredients

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

Instructions

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).
Once farro reaches desired texture, remove from heat and pour oﬀ any excess liquid.
In a medium or large bowl, combine the spinach, farro, radishes, chickpeas, and parsley.
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.
Drizzle the dressing over the salad, and toss until well combined.

An Oldways recipe, courtesy of Kelly Toups