Marissa's MediterraneanA vibrant, fiber-packed lunch bowl featuring protein-rich chickpeas, nutty farro, and a zesty tahini-lemon dressing that ties it all together.
Cook the farro according to package directions if not using leftovers, then let it cool slightly.
Cook farro in vegetable broth instead of water for extra flavor!
In a small jar or bowl, whisk together the tahini, lemon juice, lemon zest, minced garlic, and maple syrup.
Tahini can be stubborn; keep whisking until it smooths out.
Add warm water one tablespoon at a time to the dressing until it reaches a pourable, creamy consistency. Season with a pinch of salt if desired.
The dressing should look like heavy cream.
In a large wooden salad bowl, combine the cooked farro, chickpeas, diced cucumber, cherry tomatoes, red onion, and fresh parsley.
Toss gently so you don't smash the chickpeas.
Drizzle the lemon-tahini dressing over the salad and toss well to ensure every grain is coated. Serve immediately or chill for later.
This actually tastes better after 30 minutes in the fridge!
This is my favorite way to use up leftover grains, but it's so good you'll want to make it from scratch! The key is the 'double lemon' — using both the zest and the juice for that layered brightness. If you're packing this for work, keep the dressing on the side until you're ready to eat to keep the veggies extra snappy. Healthy made easy!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef