Description
A delicious Mediterranean-inspired salad featuring farro, fresh greens, and a creamy tahini dressing.
Ingredients
Scale
- 1 cup uncooked farro (200 g)
- 4–5 cups finely chopped kale (200 g)
- 1 cup diced red onion (150 g)
- 2 red bell peppers
- 1 cup drained and rinsed chickpeas
- 32 kalamata olives
- 1 cup lightly packed, finely chopped parsley (50 g)
- 6 tbsp tahini (90 g)
- 1/4 cup fresh lemon juice (60 ml)
- 1/4 cup water (60 ml)
- 3 cloves garlic (grated)
- 2 tsp maple syrup (10 ml)
- 1 tsp salt
Instructions
- Cook the farro according to package instructions.
- While the farro is cooking, make the roasted red peppers. Find complete instructions for roasted red peppers here (no other ingredients required).
- Prepare the dressing by blending all of the ingredients together until smooth, start with 1/4 cup of water and add a splash more at a time if needed to adjust the consistency. It should be thick and creamy but easy to drizzle.
- To prepare the kale, give it a good wash then tear the leaves away from the stems. Finely chop the leaves and either add 1/4 tsp olive oil or a squeeze of lemon and massage and squeeze the kale for 1-2 minutes until softened.
- To assemble the bowls, divide the kale between 4 servings then top each with equal amounts of the other ingredients. Drizzle with tahini dressing.
Notes
- This salad can be stored in the refrigerator for up to 3 days.
- Feel free to customize the ingredients to your liking or based on what’s available.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg