Fall

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

November 14, 2016
Photo by Mary Devinat
  • 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
In This Recipe
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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