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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. 

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 1/2 cups vegetable broth
  • Salt

Steamed vegetables:

  • 1 pound asparagus, chopped into thirds (1 bunch)
  • 2 cups green beans
  • 1 cup frozen peas

Dressing:

  • 1/4 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)
  • 1/3 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:

  1. 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:

  1. 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:

  1. 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:

  1. 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.  

Recipe 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.