Upgrade your regular grains with this colorful spring farro salad drizzled with creamy, lemon-tahini dressing.
Sometimes less isn't more. Sometimes more is more. Like when you can't decide between asparagus, green beans, avocado, chickpeas, farro, sunflower seeds, radishes, fresh herbs, and strawberries, so you just toss them all together on one giant platter and call it a day. Know what I mean?
Since I've been developing more recipes for work lately, it's been more challenging to cook on the fly. I'll create a strict grocery list and concoct some master plan for batch cooking and shooting a month's-worth of recipes in one day. Sure, it's nice to be productive, but not when it sucks all the fun right out of it.
So yesterday, I decided to flip the script and create a recipe with only my intuition as a guide. Out came this sort of kitchen-sink salad for spring—proof that sometimes the best way to go about cooking is without any sort of rigid plan.
I say kitchen sink, because this spring farro salad really has it all. Nutty grains, protein-packed chickpeas, and all the spring fruits and veggies. All dressed up in creamy, zesty, homemade, lemon-tahini dressing.
But don't be fooled by appearances. This farro salad is also totally doable for weekdays. Farro (an ancient grain similar to barley) cooks in about 20 minutes, which gives you enough time to steam a bunch of asparagus and green beans and blend up some lemon-tahini dressing to go on top.
This recipe is also completely customizable, so you can use it as a general guide for using up whatever's left in your pantry. Try swapping quinoa for farro, using lentils instead of chickpeas, or tossing in sliced almonds in place of the sunflower seeds. The best things happen when you veer from the plan!
📖 Recipe
Spring Farro Salad with Creamy Lemon Tahini Dressing
Ingredients
Farro:
- 1 cup dry farro
- 2 ½ cups vegetable broth
- Salt
Steamed vegetables:
- 1 pound asparagus, chopped into thirds (1 bunch)
- 2 cups green beans
- 1 cup frozen peas
Dressing:
- ¼ cup tahini (sesame seed paste)
- 1 tablespoon lemon peel (plus additional for garnish, if desired)
- 3 tablespoons lemon juice (about 1 large fruit)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey (or maple syrup or agave nectar)
- 3 cloves crushed garlic (about 1 teaspoon)
- Salt and pepper
- 8-10 tablespoons water (see note)
Salad:
- 1 can chickpeas, drained and rinsed (15 ounces)
- ⅓ cup sunflower seeds, toasted if desired (see note)
- 1 avocado, thinly sliced
- 4 radishes, thinly sliced
Optional garnish:
- Sliced strawberries
- Fresh mint leaves
- Lemon peel
- Black sesame seeds
Instructions
Prepare the farro:
- Combine farro and broth in a medium pot and bring to a boil. Reduce heat to low-medium and simmer 15-20 minutes, or until farro is tender. Drain excess liquid (if needed), and set aside.
Prepare the vegetables:
- In the meantime, steam asparagus and green beans over medium-high heat 8 minutes, or until vibrant green and tender. Stir in frozen peas and turn off heat.
Prepare the dressing:
- Combine tahini, lemon peel, lemon juice, olive oil, apple cider vinegar, honey, garlic, and salt and pepper in a blender container. Gradually add water, one tablespoon at a time, and blend on high until the dressing is smooth and pourable. Set aside.
Prepare the salad:
- Combine cooked farro, steamed vegetables, chickpeas, sunflower seeds, avocado, and radishes on a large serving platter. Drizzle tahini dressing over the vegetables. Add strawberries, mint leaves, lemon peel, and black sesame seeds, if desired, before serving.
Tara | Tara Rochford Nutrition says
Pinning this salad for later because it looks LOVELY!
Stephanie McKercher, RDN says
Thanks so much, Tara! Let me know if you try it. 🙂
Brynn at The Domestic Dietitian says
This looks just amazing! and that dressing...yum!
Amy Lyons says
This is my kind of salad! So many goodies in there, and so hearty and colorful! I love it!
Sheila says
This is one of the best salads I have ever tried. It's so delicious and my family super loved it. It is a must-try for everyone. It was easy and healthy.
Jodi Robinson says
Love anything with tahini!
Stephanie McKercher, RDN says
Me too! It's one of those things I always need to have in my pantry.
Jessy says
I just received the newsletter with this recipe and at first I just wanted to delete it unread. I'm just not a salad person at all. The occasional simple side salad of tomatoes and cucumbers, some lettuce or pesto pasta salad are actually the only kinds of salad I ever liked. For some reason I clicked on the mail anyway... then I saw the picture... and now I don't know how this happened but damn I'm craving a salad, this salad to be exact. You certainly worked a little miracle here 😀
Stephanie McKercher, RDN says
Jessy, this makes me so happy, you don't even know! 😀 There are so many times I feel like a salad isn't going to satisfy, but I also love them for spring! Especially hearty salads with whole grains and creamy dressing. Sometimes it's nice to have some warm veggies, too. Hope you enjoy this recipe if you try it!
Bridget @EatRightMama says
This is one of the most beautiful salads I've ever seen. And the dressing sounds so tangy and delish. I will definitely share!
Stephanie McKercher, RDN says
Thanks so much, Bridget! You can't go wrong with all these ingredients in season right now.
Catherine Brown says
I am seriously drooling... you've got ALL the good stuff in there! I'm so happy to see farro being used as well, it's such a fabulous grain! Beautiful shots too! 🙂
Stephanie McKercher, RDN says
Farro is one of my favorite grains. So delicious with spring fruits and veggies. Thank you!
Erin says
Yum! I love this idea!!
Stephanie McKercher, RDN says
Thanks, Erin!
Christine - Jar Of Lemons says
Gorgeous photos! I love all of the bright colors in this beautiful salad. Also love Farro! Can't wait to try 🙂
Stephanie McKercher, RDN says
Thanks, Christine! Farro is just the greatest. So nutty and chewy. Yum!
Deryn says
This is so gorgeous! I've been loving farro lately and I love the flavours you added to this. Also...a month's worth of recipes in one day is inspiring! I'm lucky if I can get two done. I need to get more organized. I know what you mean about balancing cooking on the fly and always meal planning and batch cooking, both have their benefits but sometimes it is nice to make random recipes!
Stephanie McKercher, RDN says
Ha, thanks Deryn! I like set high expectations—but so many times, I'm also lucky to just get one or two recipes done in a day. You never know what the kitchen gods have in store for you until you start cooking and shooting. 🙂
EA The Spicy RD says
I often say simple is best, but I 100% agree with you here~sometimes more is more. This salad is absolutely gorgeous, and I imagine it tastes incredible too. I'm already dreaming up a gluten-free version (with sorghum) in my head. Yum!!!
Stephanie McKercher, RDN says
Ohh it would be amazing with sorghum! I'd love to try that next. More is definitely more with this one! 🙂
Lorie says
This is seriously GORGEOUS. And full of all my faves. Can’t wait to make it!
Stephanie McKercher, RDN says
Thanks, Lorie! Hope you enjoy it.
Nicole @ Pumps & Iron says
Looks so colorful and delicious! Any dressing with tahini has my name written all over it. 😉
Stephanie McKercher, RDN says
I agree. Not sure if I could go on without tahini in my life. 🙂
Amy Gorin says
This looks really delish!
Stephanie McKercher, RDN says
Thanks, Amy!
Alisa Fleming says
It's been a while since I've seen a salad quite this beautiful! It looks so enticing with that creamy sauce and such a wonderful array of vegetables.
Stephanie McKercher, RDN says
Thanks so much, Alisa! You gotta love spring produce!