Anti Inflammatory Vegan Mediterranean Bowl Salad
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Learn more →Ingredients
4 servings
For the farro
- 1 cup farro, rinsed
- 2 ½ cups water
- ½ tsp salt
For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp salt
For the tahini-lemon dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp olive oil
- 1 small garlic clove, finely grated
- 3–4 tbsp water, to thin
- ¼ tsp salt
For the bowls
- 4 cups romaine lettuce, roughly chopped
- 1 english cucumber, halved lengthwise and sliced
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ¼ red onion, thinly sliced
- ¼ cup fresh parsley, roughly chopped
- 2 tbsp fresh mint, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the rinsed farro, 2 1/2 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the farro is tender and has absorbed most of the liquid, about 25–30 minutes. Drain any excess water, fluff with a fork, and set aside.
- 2
While the farro cooks, pat the drained chickpeas thoroughly dry with a clean kitchen towel — the drier they are, the crispier they will roast. Spread them on a rimmed baking sheet, drizzle with 2 tbsp olive oil, and toss with the smoked paprika, cumin, and 1/4 tsp salt until evenly coated.
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