Bursting with flavors, I am positive this winter grain bowl will be your new favorite dish. A perfect farro salad to bring to work for lunch! And it’s easily customized to your favorite veggies and greens.
Warm farro is mixed up with baby arugula, sweet oven roasted carrots, bright beet hummus and a pistachio dukkah. Top it with a drizzle of lemony za’atar spiced tahini dressing and you’ll be in love!
You may be thinking there are a lot of parts to this recipe. You do have to build this bowl, but everything is done in 45 min. A lot can be made ahead whenever you have a few minutes. But I just made everything at once while the farro cooked – which takes 45 min. And now I have a few lunches for my week!
If you want to cut down the meal prep time even further, you could switch to a quicker cooking grain, use store-bought hummus and just crush up some roasted nuts. But I HIGHLY recommend what I’ve created here. It’s addicting – especially if you love farro.
The biggest flavors in this farro salad come from the dressing and the dukkah– or spice/nut blend.
The spice/nut blend – aka dukkah – takes just a few minutes to toast and grind together. And you can use any nut you want. Or to keep it super simple, you can purchase a pre-made dukkah at Trader Joe’s. I like to experiment with my own and surprise myself.
And then there is the dollop of lemony beet hummus. Last week I made natural beet coloring for my pink tacos. So I already had a bunch of cooked beets ready to go. I ate some in this easy beet salad, but I saved one for this beet hummus. If you want to sub your favorite store bought hummus – that works too!
In addition to using the beet hummus for this farro salad bowl, another meal prep idea is to double the beet hummus recipe and make these quick yummy wraps.
- 1 tsp Za'atar
- ½ cup tahini
- ⅓ cup water (adding more IF needed)
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 tablespoon olive oil
- ¾ teaspoon kosher salt
- Black pepper to taste
- ½ cup shelled unsalted pistachios
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 2 Tbs sesame seeds
- ½ tsp kosher salt
- 1 small roasted beet
- 15 oz can chickpeas, drained and rinsed
- 1 garlic clove, minced
- zest of 1 lemon
- juice of ½ lemon
- ¼ cup olive oil
- top with a few dashes za'atar
- 1 cup dry farro, yields 3.5 cups cooked
- 2 lb carrots (about 4 whole carrots per serving depending on size), cut into even strips
- 1 Tbs olive oil
- kosher salt and pepper
- 5 oz baby arugula, divided between bowls
- Prepare the farro. Add farro and 2.25 cups of water to a saucepan. Add a pinch of kosher salt. Bring to a boil, cover and reduce to a simmer. Simmer 35 minutes, then remove from heat and let sit for 10 minutes.
- While the farro is cooking, prepare the hummus, dukkah, tahini dressing and roasted carrots.
- Add all ingredients to a Cuisinart. Blend until smooth and creamy. Set aside.
- Dry toast the sesame, cumin and coriander seeds in a pan over medium heat. Once it's slightly brown and fragrant (3-4 min), remove from pan. Add the pistachios to the pan and toast until just starting to brown and smell toasty (4-5 min). Combine seeds and nuts into a spice grinder or Cuisinart. Add salt. Grind until a mix of fine grains and small chunks. Set aside.
- Place all ingredients into a Cuisinart. Blend until smooth and loose enough to pour as a dressing. Adding more water IF necessary.
- Heat oven to 400F. Peel and chop carrots into sticks, toss with salt, pepper and 1 Tbs olive oil. Roast carrots for about 12-15 minutes. I like to keep my carrots with a little crunch still left - especially if you are making ahead of time. You can roast them a little longer for a soft carrot.
Store everything separately until ready to build bowl.