I’m trying out a new grain this week: farro. The very first thing I was looking to prepare was an Asian salad. Farro is a delicious chewy grain that has a neutral flavor that makes any salad “meal” worthy. I chose to take the Mediterranean route using tomatoes, cucumber, seasoned and sauteed chickpeas, as well as my personal favorite delicious creamy (and vegan) Tahini dressing. The Mediterranean Farro Salad was pretty easy to make, and I’m able to store the salad ingredients in my fridge for the entire week and assemble it anytime I need an easy salad.

WHAT IS FARRO?

Farro is an ” ancient grain” with a wonderful chewy texture and a nutty taste. It’s a great source of protein and fiber, yet has a neutral taste and is an excellent addition to food items like salads, bowl meals, skillets, and many others. Farro isn’t as well-known within the U.S. as other grains, which is why you’ll find it in health food stores or international markets.

INGREDIENTS

DRESSING

1/3 cup tahini ($1.13)

1/3 cup of water ($0.00)

1 cup of lemon juice ($0.18)

Two cloves of garlic, chopped ($0.16)

1/2 teaspoon ground cumin ($0.05)

1/4 tsp cayenne pepper ($0.03)

1/2 tsp salt ($0.02)

SPICED CHICKPEAS

1 15oz. Chickpeas in a can ($1.15)

1 tablespoon olive oil($0.12)

1/2 tsp smoked paprika ($0.05)

14 tbsp of garlic powder($0.03)

1/8 tsp cayenne pepper (optional) ($0.02)

Newly cracked black pepper (10-15 mills or cranks) ($0.03)

Salt as desired ($0.02)

SALAD

3 cups of cooked farro (or any other grains) ($1.49)

2 Roma tomatoes ($1.39)

One cucumber ($0.99)

Fresh parsley, 1/4 bunch ($0.79)

INSTRUCTIONS

To prepare the dressing, mix the tahini with water, lemon juice, chopped garlic, cumin, cayenne, salt, and the blender. Blend till smooth. Put the sauce aside until ready for use (keep it in the fridge for up to five days).

Wash and strain the chickpeas through a colander. The olive oil should be heated in a non-stick pan at a moderate temperature. Once it’s hot, add the rinsed chickpeas. Sprinkle the spice mix of smoked paprika, cayenne pepper, garlic powder (if you are using it), and a little freshly cracked pepper over the top. Mix the chickpeas until they are coated with the spices and continue to sauté for approximately five minutes or until the exterior of the chickpeas is slightly brown and blistered. Sprinkle with salt according to your preference.

Chop tomatoes, cucumbers, and parsley. Put about 3/4 cup of cooked farro into each bowl. Then top with chopped tomatoes and cucumber, chopped as well as spiced chickpeas, and a generous pinch of chopped parsley. Pour the dressing over the top, and serve.