Tahini Sweet Potato Farro Salad with Chickpea Dressing
Tahini Sweet Potato Farro Salad with Chickpea Dressing is healthy and crunchy and great for breakfast, lunch or dinner!
Ingredients
- For Chickpea Dressing:
- 1 cup cooked chickpeas plus 1/2 cup for garnish
- 1 garlic clove
- 1/4 cup extra virgin olive oil
- 1 lemon juiced (2 tablespoons)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Cold water
- For Sweet Potatoes:
- 2 cups sweet potatoes in 3/4 inch cubes
- 2 tablespoons tahini paste
- 2 tablespoon extra virgin olive oil
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon or more red chile pepper flakes
- For Salad:
- 3 cups cooked farro
- 2 cups arugula
- 1 avocado sliced
- 1/2 cup cherry tomatoes halved
- 2 soft boiled eggs
- 1/4 cup sliced almonds
- Chile pepper flakes optional
Instructions
- First, make the chickpea dressing. In a food processor, blend 1 cup chickpeas and garlic until pureed. Then add olive oil, lemon juice, cumin and mix. Add salt and pepper to taste and enough water to make a dressing. Set aside.
- To make the sweet potatoes, pre-heat oven to 410 degrees F. Toss sweet potatoes with tahini paste, olive oil, cumin, salt, pepper and chile flakes. Roast in a single layer on a cookie sheet for 15 minutes or until cooked through and nicely browned, tossing halfway through.
- Time to assemble! Combine farro and arugula with dressing. Then top with sweet potatoes (warm or at room temperature), avocado, cherries, eggs, almonds and more chile pepper flakes if desired.
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