Farro, avocado and red cabbage with chickpeas salad + tahini sauce

Explore the bold flavors of a Farro, Avocado, Red Cabbage, and Chickpea Salad, topped with a creamy Tahini sauce. A culinary delight bursting with fresh ingredients.

Ingredients:

• 1 avocado
• 1/4 red cabbage
• 1/2 cup canned chickpeas
• 1/2 cup uncooked farro
• 1/4 cup pomegranate seeds
• 1 tablespoon tahini
• 2 tablespoons cider vinegar
• parsley
• salt and pepper

Instructions:

1. Begin by boiling 1/3 cup of farro in 1 cup of water. Let it simmer, then reduce the heat, cover, and cook for 15-20 minutes. Slice the red cabbage, avocado, and drain the canned chickpeas.
2. After the farro is done cooking, cool it down by rinsing it in cold water. Get the plates ready and drizzle tahini sauce on top by combining all the components. Season with salt, pepper, and garnish with chopped parsley before serving.

Summary:

• Calories: 859 kcal
• Fat: 42 g
• Protein: 26 g
• Carbs: 109 g
• Potassium: 1640 mg
• Magnesium: 221 mg