Lunchbox: Chickpea & Farro with Caper Tahini Sauce
Chickpea & Farro Tabbouleh
- Bring about 3 cups of water to a boil. Add farro (and a bay leaf for extra flavor) and cook according to the instructions given, or until farro has cooked through and has a soft, yet chewy texture, about 25 minutes. Drain and set aside to cool in a large bowl. Once the farro has cooled down, add the salad ingredients and mix everything together. Set aside in the fridge to let the flavors better meld.
- Season the chickpeas with paprika and cumin. Set a carbon steel skillet on medium high heat. Once hot, add avocado oil then add the chickpeas. Cook for 4 – 6 minutes until dark sears appear on the outside.
- Add farro mix to a bowl. Top with a serving of chickpeas. Drizzle with optional tahini sauce. For meal prep, add the ingredients to a stainless steel container since this can be eaten cold. Keep the sauce separate until you are ready to enjoy!
Download the fitmencook app
Track your macros, plan your weekly meals, add recipes to your grocery list, as well as get access to over 500 healthy recipes by FitMenCook.
Whisk together all the ingredients for the sauce. If it is too thick, add tablespoons of water or lemon until you reach your desired thickness.