Roasted Broccoli, Farro & Chickpea Salad with Tahini Sauce
Time
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients
For the Farro
1 cup farro
3 cups water or vegetable broth
½ tsp salt
For the Roasted Broccoli & Chickpeas
2 cups broccoli florets
1 cup cooked chickpeas (or 1 can, drained)
2 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
For the Tahini Sauce
3 tbsp Tahini
2 tbsp lemon juice
1 tbsp olive oil
1 small garlic clove, minced
2–3 tbsp warm water
Salt and pepper to taste
Optional Toppings
Chopped parsley
Toasted sesame seeds
Sliced avocado
Chili flakes
Instructions
1. Cook the Farro
Rinse farro under cold water. In a pot, combine farro, water (or broth), and salt.
Bring to a boil, then reduce heat and simmer for 20–25 minutes until tender. Drain any excess water and set aside.
2. Roast the Broccoli and Chickpeas
Preheat oven to 200°C (400°F).
On a baking tray combine:
broccoli florets
chickpeas
olive oil
smoked paprika
garlic powder
salt and pepper
Toss well and roast for 20–25 minutes until the broccoli edges are crispy and chickpeas are lightly toasted.
3. Make the Tahini Sauce
In a small bowl whisk together tahini, lemon juice, olive oil, garlic, salt, and pepper.
Add warm water gradually until the sauce becomes smooth and pourable.
4. Assemble the Salad
In a large bowl combine:
cooked farro
roasted broccoli
roasted chickpeas
Drizzle the tahini sauce over the salad and toss gently.
5. Serve
Top with parsley, sesame seeds, or chili flakes. Serve warm or at room temperature.
Frequently Asked Questions
Can I replace farro?
Yes. You can substitute farro with:
quinoa
brown rice
barley
couscous
Can this salad be meal-prepped?
Yes. Store it in the refrigerator for 3–4 days. Keep the dressing separate for best texture.
Is this salad gluten-free?
Farro contains gluten. For a gluten-free option, replace farro with quinoa or rice.
Can I add extra protein?
Yes. Add tofu, roasted tempeh, or extra chickpeas.
Nutritional Information
Calories: 410 kcal
Protein: 14 g
Carbohydrates: 50 g
Fiber: 10 g
Fat: 16 g
Sodium: 350 mg