Artificial Food Coloring Free Vegan Mediterranean Bowl Salad

Total time55 min

Prep time20 min

Cook time35 min

Artificial Food Coloring Free Vegan Mediterranean Bowl Salad

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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
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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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