Make ahead or meal prep! This vegan farro salad with grilled vegetables & tahini dressing can last for several days in the fridge, making it a great option for meals throughout the week.
Four days. That’s how many days in a row I ate this farro salad with my lunch. Served over spinach, alongside a vegetable-based soup or with a superfood salad, it’s a fantastic make-ahead meal option.
Farro has a wonderfully nutty taste and chewy texture and holds up with to chunks of grilled veggies, such as eggplant, zucchini and bell peppers. If you prefer, swap in grilled summer squash or red onion. If you’re not a chickpea fan, add cannellini beans instead.
As for the tahini dressing, you’re going to have the urge to drizzle this over every salad that graces your plate. Nutty, lightened-up and perfectly savory.
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