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Tahini Sweet Potato Farro Salad with Chickpea Dressing

Amy Kritzer
Tahini Sweet Potato Farro Salad with Chickpea Dressing is healthy and crunchy and great for breakfast, lunch or dinner!
5 from 5 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Salad
Cuisine Jewish
Servings 4 -6


  • 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


  • 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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