farro, avocado and red cabbage with chickpeas salad + tahini sauce

By Mary Devinat
November 14, 2016
1 Comment


Serves: 2

Ingredients

  • 1 avocado
  • 1/4 red cabbage
  • 1/2 cup canned chickpeas
  • 1/2 cup uncooked farro
  • 1/4 cup pomegranate seeds
  • 1 tablespoon tahini
  • 2 tablespoons cider vinegar
  • parsley
  • salt and pepper

Directions

  1. Start cooking 1/3 cup of farro in 1 cup of water. Bring to a boil, then lower the heat and cover, cook for 15-20 minutes. Cut the red cabbage, avocado, rinse canned chickpeas.
  2. Once farro is cooked, cooled by rinsing in cold water. Prepare the plates and season with tahini sauce by mixing all ingredients. Add salt and pepper and parsley shears over salads.

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Reviews (1) Questions (0)

1 Comment

Julie T. July 10, 2018
I really liked this but I made a few tweaks. Had to thin out the dressing with some water, otherwise it's way too thick and I added a smidge of maple syrup because I found it too acidic. It's different but I like the combination of flavors. I'd make it again. Thanks for sharing.