Mediterranean Farro Salad with Spiced Chickpeas

Ingredients

• 1/3 cup tahini
• 1/3 cup water
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 15 oz. can chickpeas
• 1 Tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/8 tsp cayenne, optional
• Freshly cracked pepper
• Salt to taste
• 3 cups cooked farro, or other grain
• 2 Roma tomatoes
• 1 cucumber
• 1/4 bunch parsley

Directions

1. For the dressing, add tahini and water to a blender, then lemon juice, the minced garlic, cumin, cayenne, and salt. Blend to a smooth consistency. Set it aside until it is time to use; if making it ahead, refrigerate it for up to 5 days.
2. Tip the chickpeas into a colander, rinse them well, and let them drain. Warm the olive oil in a non-stick skillet set over medium heat. When the oil is hot, add the drained chickpeas. Add the smoked paprika and garlic powder, plus cayenne pepper if using; finish with freshly cracked pepper. Stir until the spices coat the chickpeas, then sauté for about 5 minutes, until they are lightly browned and blistered on the outside. Add salt to taste.
3. Cut up the tomatoes and cucumber, and chop the parsley. Spoon about 3/4 cup cooked farro into each bowl. Add chopped tomato and chopped cucumber, followed by the spiced chickpeas; finish each bowl with a large pinch of chopped parsley. Drizzle with the dressing and serve.