Farro Tahini Salad

Dear Turkey,

You'll feel like you're at

A restaurant, but saving

A bunch of money

Farro Tahini Salad

(serves 3-4 as a meal, adapted from budget bytes)

Ingredients:

For the dressing:

- 1/3 c tahini

- 1/3 c water

- 1/4 c lemon juice (bottled is fine)

- 1 t minced garlic (jarred is fine)

- 1/2 t cumin

- 1/4 t cayenne

- 1/2 t salt

For the chickpeas:

- 1 can chickpeas, rinsed and drained

- 1 T olive oil

- 1 t smoked paprika

- 1/2 t garlic powder

- 1/4 t cayenne

- salt and pepper

For the salad:

- 4 c cooked farro, cooled

- 2 tomatoes, sliced

- 1 cuke, sliced

- 2 c arugula

- parsley, for garnish

Instructions:

- For the dressing: combine all ingredients in a blender (yes, it's worth it), and blend until smooth. Season to taste. I ended up thinning mine out with a few T of lemon juice before serving just so I'd have more dressing and it was easier to pour.

- For the chickpeas: combine everything in a shallow pan and saute the chickpeas, stirring often, until they start to brown, the skins start to come off, the kitchen smells amazing, and they start to pop a little almost like popcorn. This took me about 7 minutes. Season to taste. 

- To assemble: cover the bottom of a platter with the cooked farro. Then cover one quadrant with the chickpeas, one with the cuke, one with the tomato, and one with the arugula. Drizzle dressing over everything and sprinkle with plenty of parsley and salt and pepper. When you plate it, you can mess it all up so everyone gets some of everything. Serve with pita, olives, and feta if you want. 

Enjoy,

Tofu