A true showstopper Spring Salad for any seasonal party (think Easter or Mother's Day), this vibrant plant-based dish is filled with colorful fruits and veggies and topped with zesty lemon tahini dressing.
Course Salad, Side Dish
Cuisine vegan option, vegetarian
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 8people
Calories 249kcal
Author Stephanie McKercher, RDN
Equipment
Knife and cutting board
Pot with lid
Large pot with a steamer basket or colander that fits inside or microwave and microwave-safe bowl (see note 2)
Ingredients
Farro:
1cupdry farro(see note 1)
2 ½cups vegetable brothor water
Steamed vegetables:
1 poundasparagus, trimmed and chopped into thirds
2cupsgreen beans
1cupfrozen peas
Dressing:
¼cuptahini
3tablespoonslemon juice
2tablespoonsextra virgin olive oil
1 tablespoonapple cider vinegar
1teaspoonhoney or maple syrup
3clovesgarlicminced
¼teaspoonsaltor to taste
⅛teaspoonpepperor to taste
8tablespoonswater
Salad:
1(15-ounce) canchickpeasdrained and rinsed
1avocadothinly sliced
4radishesthinly sliced
Optional garnish:
Sliced strawberries
Sunflower seeds
Sesame seeds
Fresh mint leaves
Instructions
Cook farro:
Combine farro and broth or water in a medium pot and bring to a boil. Reduce heat to low and cook covered 20 minutes, or until farro is tender. Drain excess liquid (if needed), and set aside.
Steam vegetables:
In the meantime, steam the vegetables. Fill a pot with enough water to just barely touch the bottom of a steamer basket placed inside the pot. Add asparagus and green beans to the steamer basket and cook over medium-high heat for 6 minutes, or until vibrant green and tender. Stir in frozen peas and cook 2 minutes, or until warmed through. Turn off the heat and set aside. (See note 2 for microwave steaming option.)
Prepare the dressing:
Whisk tahini, lemon juice, olive oil, apple cider vinegar, honey (or maple syrup), garlic, and salt and pepper. Gradually add water 2 tablespoons at a time and whisk until the dressing is thinned to a consistency that is smooth and pourable. Set aside.
Prepare the salad:
Combine cooked farro, steamed vegetables, chickpeas, avocado, and radishes on a large serving platter. Drizzle tahini dressing on top and gently toss if desired. Garnish with strawberries, sunflower seeds, sesame seeds, and mint leaves if desired.
Notes
Farro: Substitute 3 cups cooked farro (or another prepared grain, such as quinoa) if desired. Skip step 1 if using pre-cooked grains.
Steaming: Use a colander if you don't have a steamer basket. You can also steam vegetables in the microwave. Rinse asparagus and green beans with water and add them to a microwave-safe bowl (without drying). Cover with plastic wrap or a silicone cover, leaving a small opening to vent. Microwave 6 minutes, or until vibrant and tender. Add frozen peas and stir until warmed through.
Making ahead: Prepare farro, steamed vegetables, and tahini dressing up to 3 days in advance. Store in separate airtight containers in the fridge. Dressing may thicken in the fridge. To thin, gradually stir in water, 1 tablespoon at a time, until desired consistency is reached. Assemble the salad immediately before serving.
Storage: Store leftovers in an airtight container for up to three days. Note avocado will brown but is still okay to eat.
Vegan: Use maple syrup instead of honey.
Gluten-free: Substitute quinoa for farro.
Nutrition facts are estimates only and do not include optional ingredients for garnish.