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Ingredients
1x
- 1 cups dry farro
- according to package water or broth
- 3 cups spinach
- 1 chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp kosher salt
- 2 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 garlic clove, grated
- 1 tsp honey or maple syrup
- 1 tsp salt
Instructions
Rinse and cook the farro according to package directions until tender; rest covered 5 minutes and fluff.
Sauté the spinach in olive oil until wilted; season with salt.
Drain and rinse the chickpeas.
Whisk/blend the Tahini-Lemon dressing ingredients until smooth and balanced.
Divide farro among four bowls. Add sautéed spinach and chickpeas.
Drizzle with dressing and serve warm or at room temperature.
Chef's Notes & Storage
Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.
Part of:Dump Casseroles
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