This recipe is an oldie but a goodie. I first whipped it up back in 2017, and it’s just finally making it’s way over to the blog. Better late than never, right? It has all of my favorite Greek flavors, it’s super simple to make, and it’s a great lunch, dinner, or even side. Doesn’t get much better than that!
So without further ado, let’s get to it…
Here’s What You’ll Need:
2 cups cooked farro
1 cup chickpeas
2-3 large cucumbers, cubed
2 cup cherry tomatoes, halved
1 red onion, chopped
1/2 cup pitted kalamata olives, halved
1/2 cup feta crumbles (optional)
1/4 cup tahini
2 tbsp EVOO
2 tbsp red wine vinegar
2 tbsp lemon juice
1/2 tsp oregano
1 tbsp avocado oil
1/4 tsp chili powder
1/8 tsp garlic powder
Sea salt and black pepper to taste
Recipe:
Toss the chickpeas with the avocado oil, chili powder, garlic powder, sea salt, and black pepper and bake in a preheated 400 degree oven for 15-20 mins.
Distribute the cucumber, cherry tomatoes, red onion, kalamata olives, farro, chickpeas, and feta evenly between 4 bowls.
Mix together the EVOO, red wine vinegar, lemon juice, oregano, sea salt, and black pepper, and drizzle the dressing over the four bowls.
Drizzle the tahini over each bowl.
Serve and enjoy!