Mediterranean Farro Bowl (Printable View)

Hearty farro with Mediterranean vegetables, chickpeas, and creamy tahini dressing.

# What You'll Need:

→ Grains

01 - 1 cup farro, rinsed
02 - 2.5 cups vegetable broth

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1 red bell pepper, diced
06 - 0.5 cup Kalamata olives, pitted and sliced
07 - 0.5 small red onion, thinly sliced
08 - 2 cups baby spinach

→ Protein

09 - 1 cup cooked chickpeas, or grilled chicken or tofu as substitute

→ Tahini Dressing

10 - 3 tablespoons tahini
11 - 2 tablespoons lemon juice
12 - 1 tablespoon extra-virgin olive oil
13 - 1 tablespoon water, plus more as needed
14 - 1 small garlic clove, minced
15 - 0.5 teaspoon ground cumin
16 - Salt and freshly ground black pepper to taste

→ Garnishes

17 - 0.25 cup crumbled feta cheese, omit for vegan
18 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - In a medium saucepan, combine farro and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes until farro is tender. Drain any excess liquid if necessary and set aside to cool slightly.
02 - While the farro cooks, prepare the vegetables and protein as listed in the ingredients.
03 - In a small bowl, whisk together tahini, lemon juice, olive oil, water, garlic, cumin, salt, and pepper until smooth. Add additional water if dressing is too thick.
04 - In a large bowl, combine cooked farro, cherry tomatoes, cucumber, bell pepper, olives, red onion, spinach, and chickpeas or protein of choice.
05 - Drizzle the tahini dressing over the bowl and toss gently to combine all ingredients.
06 - Divide among serving bowls. Top with crumbled feta and chopped parsley. Serve immediately or refrigerate for up to 2 days.

# Expert Advice:

01 -
  • It tastes impressive but honestly requires no special skills, just good ingredients and a willingness to let them shine.
  • This bowl adapts to whatever's in your kitchen or whatever your diet requires—it's the rare recipe that feels customizable rather than compromised.
  • The tahini dressing is genuinely the kind of thing you'll start drizzling on everything else you cook.
02 -
  • Don't oversalt the farro while it cooks; the broth, olives, and feta are already contributing salt, and adding it now will make the final bowl unforgiving.
  • If you're making this ahead, dress it just before eating or store the components separately and combine them when you're ready—the cucumber will weep and the spinach will soften if left dressed for too long.
03 -
  • Make a double batch of the tahini dressing and keep it in a jar in your refrigerator—you'll start drizzling it on roasted vegetables, grain bowls, salads, and things you didn't even plan to dress.
  • If feta isn't your thing, a creamy goat cheese works beautifully, or skip it entirely and add a poached egg on top to make the bowl feel more substantial.
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