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

By Mary Devinat
November 14, 2016
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Serves: 2

  • 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
  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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