White Bean and Farro Salad with Lemon Tahini Dressing
A whole food blend of crunch, zest, tang and creaminess, this bean and whole grain salad is paired with a quick homemade lemon tahini dressing for a plant protein packed bowl of goodness.
Ingredients
White Bean and Farro Salad
- 1 15oz can of white beans drained and rinsed
- 1 cup cooked farro or 1/2 cup dry
- 1 cup diced cucumbers
- 1 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup shelled pistachios
- 1/4 cup chopped fresh mint
Lemon Tahini Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp tahini
- 3 tbsp lemon juice
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 tsp dried oregano
- 1 tbsp maple syrup
Instructions
- Boil the farro with a pinch of salt for 10-12 minutes.
- Drain and thoroughly rinse the canned beans.
- Chop all of your fresh ingredients: tomatoes, cucumbers, red onion and mint.
- Once the farro is cooled to room temp, add to a bowl with the beans, tomatoes, cucumbers, onions, mint and pistachios.
- In a small bowl, first whisk the tahini and lemon juice. Then add the olive oil, salt and pepper, oregano and maple syrup.
- Drizzle the dressing (you may not need all of it) over your salad and mix until well incorporated.
Notes
Some modifications for allergies, macros and taste:
For a lower fat content, consider thinning out the tahini with water instead of olive oil.
If your tahini is really thick, you can microwave for 20-30 seconds to soften it before whisking with the other ingredients.
If you're allergic to tree nuts, take out the pistachios and consider adding pumpkin or sunflower seeds.
If fresh mint isn't your favorite, you can reduce to dried mint ( start with 1/2 tbsp) or add parsley instead.