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    Home » Recipes » Vegetarian Spring Recipes

    Published: Apr 3, 2018 · Modified: Mar 13, 2022 by Stephanie McKercher, RDN · This post may contain affiliate links · 31 Comments

    Spring Farro Salad with Creamy Lemon Tahini Dressing

    Jump to Recipe Print Recipe

    Upgrade your regular grains with this colorful spring farro salad drizzled with creamy, lemon-tahini dressing.

    Spring farro salad. Upgrade your regular grain salad with spring vegetables and 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.

    Spring farro salad. Upgrade your regular grain salad with spring vegetables and creamy, lemon tahini dressing.

    Spring farro salad. Upgrade your regular grain salad with spring vegetables and creamy, lemon tahini dressing.

    Spring farro salad. Upgrade your regular grain salad with spring vegetables and creamy, lemon tahini dressing.

    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.

    Spring farro salad. Upgrade your regular grain salad with spring vegetables and creamy, lemon tahini dressing.

    Spring farro salad. Upgrade your regular grain salad with spring vegetables and creamy, 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!

    Spring farro salad. Upgrade your regular grain salad with spring vegetables and creamy, lemon tahini dressing.

    Spring farro salad. Upgrade your regular grain salad with spring vegetables and creamy, lemon tahini dressing.

    Spring farro salad. Upgrade your regular grain salad with spring vegetables and creamy, lemon tahini dressing.

    Spring Farro Salad with Creamy Lemon Tahini Dressing

    Upgrade your regular grains with this spring farro salad made with peas, asparagus, avocado, and creamy, lemon-tahini dressing. 
    4.73 from 11 votes
    Print Pin Save Saved! Rate
    Course: main dish, Salad, Side Dish
    Cuisine: plant-based, Spring, vegetarian
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 8 people
    Author: Stephanie McKercher, RDN

    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.  

    Notes

    Preparation notes:
    To toast sunflower seeds: Spread seeds in ungreased pan and bake in preheated 350-degree oven 8-10 minutes, stirring occasionally, or until golden brown.
    The exact amount of water needed to blend the dressing will depend on the thickness of your tahini. Add more water to make the dressing thinner. Use less for thick and creamy consistency. Recipe tested with Joyva Sesame Tahini.   
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Like this Spring Farro Salad with Lemon Tahini Dressing recipe? Save it on Pinterest or share the link with a friend.

    Title reads "spring farro salad with lemon tahini dressing." Green salad with avocado, grain, and strawberries on white platter with cream napkin.

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    1. Tara | Tara Rochford Nutrition says

      April 01, 2019 at 2:52 pm

      Pinning this salad for later because it looks LOVELY!

      Reply
      • Stephanie McKercher, RDN says

        April 01, 2019 at 6:36 pm

        Thanks so much, Tara! Let me know if you try it. 🙂

        Reply
    2. Brynn at The Domestic Dietitian says

      April 01, 2019 at 10:37 am

      This looks just amazing! and that dressing...yum!

      Reply
    3. Amy Lyons says

      April 18, 2018 at 7:58 pm

      This is my kind of salad! So many goodies in there, and so hearty and colorful! I love it!

      Reply
    4. Sheila says

      April 17, 2018 at 9:59 pm

      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.

      Reply
    5. Jodi Robinson says

      April 08, 2018 at 1:08 pm

      Love anything with tahini!

      Reply
      • Stephanie McKercher, RDN says

        April 10, 2018 at 5:43 pm

        Me too! It's one of those things I always need to have in my pantry.

        Reply
    6. Jessy says

      April 07, 2018 at 2:00 pm

      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 😀

      Reply
      • Stephanie McKercher, RDN says

        April 10, 2018 at 5:42 pm

        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!

        Reply
    7. Bridget @EatRightMama says

      April 06, 2018 at 12:06 pm

      5 stars
      This is one of the most beautiful salads I've ever seen. And the dressing sounds so tangy and delish. I will definitely share!

      Reply
      • Stephanie McKercher, RDN says

        April 07, 2018 at 6:34 am

        Thanks so much, Bridget! You can't go wrong with all these ingredients in season right now.

        Reply
    8. Catherine Brown says

      April 06, 2018 at 7:02 am

      5 stars
      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! 🙂

      Reply
      • Stephanie McKercher, RDN says

        April 07, 2018 at 6:33 am

        Farro is one of my favorite grains. So delicious with spring fruits and veggies. Thank you!

        Reply
    9. Erin says

      April 05, 2018 at 12:54 pm

      Yum! I love this idea!!

      Reply
      • Stephanie McKercher, RDN says

        April 07, 2018 at 6:32 am

        Thanks, Erin!

        Reply
    10. Christine - Jar Of Lemons says

      April 05, 2018 at 8:35 am

      5 stars
      Gorgeous photos! I love all of the bright colors in this beautiful salad. Also love Farro! Can't wait to try 🙂

      Reply
      • Stephanie McKercher, RDN says

        April 05, 2018 at 3:10 pm

        Thanks, Christine! Farro is just the greatest. So nutty and chewy. Yum!

        Reply
    11. Deryn says

      April 05, 2018 at 6:55 am

      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!

      Reply
      • Stephanie McKercher, RDN says

        April 05, 2018 at 3:09 pm

        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. 🙂

        Reply
    12. EA The Spicy RD says

      April 04, 2018 at 10:09 pm

      5 stars
      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!!!

      Reply
      • Stephanie McKercher, RDN says

        April 05, 2018 at 3:07 pm

        Ohh it would be amazing with sorghum! I'd love to try that next. More is definitely more with this one! 🙂

        Reply
    13. Lorie says

      April 04, 2018 at 6:59 pm

      This is seriously GORGEOUS. And full of all my faves. Can’t wait to make it!

      Reply
      • Stephanie McKercher, RDN says

        April 05, 2018 at 3:06 pm

        Thanks, Lorie! Hope you enjoy it.

        Reply
    14. Nicole @ Pumps & Iron says

      April 04, 2018 at 6:19 pm

      Looks so colorful and delicious! Any dressing with tahini has my name written all over it. 😉

      Reply
      • Stephanie McKercher, RDN says

        April 04, 2018 at 6:23 pm

        I agree. Not sure if I could go on without tahini in my life. 🙂

        Reply
    15. Amy Gorin says

      April 04, 2018 at 6:06 pm

      This looks really delish!

      Reply
      • Stephanie McKercher, RDN says

        April 04, 2018 at 6:10 pm

        Thanks, Amy!

        Reply
    16. Alisa Fleming says

      April 04, 2018 at 5:59 pm

      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.

      Reply
      • Stephanie McKercher, RDN says

        April 04, 2018 at 6:10 pm

        Thanks so much, Alisa! You gotta love spring produce!

        Reply

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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