Upgrade your regular grains with this spring farro salad made with peas, asparagus, avocado, and creamy, lemon-tahini dressing.
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.
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.
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.
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.
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.