Mediterranean Farro Bowl (Print Version)

Hearty farro with Mediterranean vegetables and creamy tahini dressing for a satisfying meal.

# Ingredient List:

→ Grains

01 - 1 cup farro, rinsed
02 - 2½ cups vegetable broth

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1 red bell pepper, diced
06 - ½ cup Kalamata olives, pitted and sliced
07 - ½ small red onion, thinly sliced
08 - 2 cups baby spinach

→ Protein

09 - 1 cup cooked chickpeas

→ 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 - ½ teaspoon ground cumin
16 - Salt and freshly ground black pepper to taste

→ Garnishes

17 - ¼ cup crumbled feta cheese, optional
18 - 2 tablespoons fresh parsley, chopped

# How to Make:

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 all vegetables and protein as listed. Dice bell pepper and cucumber, halve cherry tomatoes, slice red onion and olives, and have spinach and chickpeas ready.
03 - In a small bowl, whisk together tahini, lemon juice, olive oil, water, minced garlic, and cumin until smooth. Season with salt and pepper. 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.
05 - Drizzle tahini dressing over the bowl and toss gently to combine all ingredients evenly.
06 - Divide among serving bowls. Top with crumbled feta and chopped parsley. Serve immediately or refrigerate for up to 2 days.

# Expert Advice:

01 -
  • The farro stays beautifully chewy and absorbs the broth's flavor without turning into mush, giving you something substantial to actually bite into.
  • It tastes even better the next day when the vegetables soften slightly and the tahini dressing coats everything with creamy richness.
  • You can prep most of it ahead, which means dinner on busy nights feels less like a scramble and more like a gift to yourself.
02 -
  • If your tahini dressing breaks or looks grainy when you first mix it, you've added water too quickly—whisk in a tiny bit more tahini and start again, adding water in smaller amounts.
  • The farro will absorb moisture as it sits, so if making this ahead, store the dressed bowl in the fridge and add an extra squeeze of lemon juice and splash of water right before eating.
03 -
  • If your farro seems to be cooking unevenly, pour off the broth halfway through and add fresh hot broth—this ensures every grain cooks at the same speed.
  • The tahini dressing is forgiving; if it ever feels too strong, thin it with more lemon juice or water rather than starting over, and you'll recalibrate the flavor instantly.
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