Mediterranean Farro Salad with Spiced Chickpeas

Ingredients

• Sesame butter

  Seeds, tahini, from raw and stone ground kernels

  ⅓ cup or 80g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Lemon juice

  Raw

  ¼ cup or 61g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Salt

  Table

  ½ tsp or 3g

• Paprika

  Spices

  ½ tsp or 1g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Pepper

  Spices, black

  10 dash or 1g

• Salt

  Table

  0.02 dash or 0.008g

• Tomatoes

  Crushed, canned

  1 ¼ cup or 303g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Parsley

  Raw

  25g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• farro

  3 servings or 300g

Directions

1. To make the dressing, combine the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender. Blend until smooth. Set the dressing aside until ready to use (keep in the refrigerator for up to 5 days).
2. Rinse and drain the chickpeas in a colander. Heat the olive oil in a non-stick skillet over medium heat. Once hot add the drained chick peas. Sprinkle the smoked paprika, garlic powder, cayenne pepper (if using), and some freshly cracked pepper over top. Stir the chickpeas to coat in the spices, then continue to saute for about five minutes, or until the outside of the chickpeas are slightly browned and blistered. Season with salt to taste.
3. Chop the tomatoes, cucumber, and parsley. Place about 3/4 cup cooked farro in each bowl, then top with chopped tomato, chopped cucumber, spiced chickpeas, and a large pinch of chopped parsley. Drizzle the dressing over top and serve.
4. Recipe by: Beth M (source: https://www.budgetbytes.com/mediterranean-farro-salad-with-spiced-chickpeas/)

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