Chickpeas Farro Bowl with Sautéed Spinach and Tahini-Lemon Dressing

Ingredients

• 1 1/2 cups dry farro
• according to package water or broth
• 3 cups spinach
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 2 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 garlic clove, grated
• 1 tsp honey or maple syrup
• 1/4 tsp salt

Instructions

1. Rinse and cook the farro according to package directions until tender; rest covered 5 minutes and fluff.
2. Sauté the spinach in olive oil until wilted; season with salt.
3. Drain and rinse the chickpeas.
4. Whisk/blend the Tahini-Lemon dressing ingredients until smooth and balanced.
5. Divide farro among four bowls. Add sautéed spinach and chickpeas.
6. Drizzle with dressing and serve warm or at room temperature.

Chef's Notes

Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.

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