• Facebook
  • Instagram
  • Pinterest
  • YouTube
Platings and pairings logo.
Start Here
All Recipes
Perfect Pairings
Wine Travel
About
Home

Vegan Farro Salad with Basil-Lemon Tahini Dressing

Jump to Recipe

|

Posted by:

Erin Lynch

|

Updated:

June 6, 2025

|

5 from 28 votes

This site runs ads and generates income from affiliate links. Disclosure policy.

Vegan farro salad pinterest image.
  • Facebook
  • Flipboard
  • Email

This Farro Salad with Basil Lemon Tahini Dressing is a delicious vegan salad that can be made ahead of time, making it perfect for busy workday lunches or potlucks.

Overhead shot of farro salad in large black bowl with spoon.

Save This Recipe!

Enter your email address to get a link to this post conveniently in your inbox!

Save Recipe

Table of Contents

  • What is farro?
  • How do you cook farro?
  • Dressing ingredients
  • How to make farro salad
  • Meal prep
  • Full Recipe

Want a healthy salad recipe that doesn’t taste like a healthy salad? This farro salad recipe is for you!

I’d been playing around with the idea for this recipe for about a week and then I decided to just go for it.

At first, I was going to make a farro tabbouleh salad, but I thought it’d be too similar to this Israeli Couscous Tabbouleh Salad that’s already on the blog. So, I decided to switch things up a bit.

First, I swapped out the mint and parsley for basil.

And then I got the genius idea to drizzle it with the most amazing basil & lemon tahini dressing that I used in the past to liven up some roasted broccoli.

The result was everything I’d hoped it would be.

I ate it for lunch and dinner that day, and then for breakfast the next morning. It was that good.

It’s also amazingly good for you!

Overhead close up of prepared vegan farro salad.

Reader

Love



5 stars
This was absolutely delicious. It was a great way to use up some of the excess basil in my garden. The flavors were just perfect-I love tehina and it was a nice twist adding in some basil. Can’t wait to try some of your other recipes!

–

Jennifer

What is farro?

Farro is a grain like rice or quinoa, but it’s packed with an amazing amount of protein and fiber. It supplies you with more than 10 different vitamins and minerals and is lower in gluten than most wheat.

Farro has a hearty, chewy texture and an almost nutty flavor to it. I like to use it in casseroles, soups and salads, like this one.

You should be able to find farro easily in your grocery store near the rice.

How do you cook farro?

I like to cook my farro like I would cook pasta. Rinse the farro and then add it to a large pot of boiling, salted water and let it cook until tender, which will take about 25 minutes. Then drain. Since this is a cold salad, I also like to rinse the farro in cold running water to cut down on the cooling time.

Ingredients for vegan farro salad laid on counter with labels.

Can you cook farro in the Instant Pot?

You can cook farro in the Instant Pot!

  • Just add 1 cup of rinsed farro and 2 ½ cups water to the pot.
  • Seal the lid and cook on MANUAL high pressure for 12 minutes.
  • Allow the pressure to release naturally, then drain off any excess liquid.

It will take about 15 minutes for the pressure to build in the pot, and about 10 minutes for the pressure to release, so I’ve found that it’s quicker to make farro on the stovetop, but the Instant Pot is great if you’re looking for a fuss-free option.

Regardless of which way you choose to cook your farro, the cooking time will give you plenty of time to whip up the most amazing basil & lemon tahini dressing. All you need is a blender and 5-minutes!

Dressing ingredients

  • Tahini
  • Basil – or another favorite herb like parsley, cilantro, dill or a combination
  • Lemon Juice
  • Garlic
  • Olive Oil
  • Salt + Pepper

This basil & lemon tahini dressing is creamy, tangy and it has so much flavor! I look at it like a sophisticated version of ranch dressing.

You won’t only want it on this farro salad. You’ll also find yourself wanting to drizzle it on my easy roasted chicken, serve it as a dip with some zucchini fries, or basically just eat it with a spoon.

Tahini dressing in small black bowl.
Farro salad ingredients in bowl before tossing.

How to make farro salad

  1. Cook farro in boiling water for 20-25 minutes, until tender.
  2. Drain and rinse with cold water.
  3. Combine chickpeas, cucumber, tomatoes, scallion, olive oil, lemon juice, and salt.
  4. Add the cooled farro and stir to combine. Chill, covered, for 1 hour.
  5. Serve drizzled with lemon-basil tahini.

Meal prep

This farro salad is perfect for meal prep! I like to layer my ingredients in a large mason jar, with the veggies on the bottom, then the farro, then the creamy tahini dressing. Then, when I’m ready to eat, I just shake it and pour it into a bowl.

Farro salad in large mason jar.

More hearty salad recipes

  • Thai Chicken Salad
  • Kale White Bean Salad
  • Southwest Chicken Salad with Pico de Gallo
  • Shaved Brussels Sprouts Salad with Mustard and Parmesan
  • Shaved Fennel and Celery Salad
  • Thai Beef Salad
  • Cauliflower Chickpea Salad
  • Chicken Quinoa Salad
  • Lebanese Cabbage Salad

More farro recipes

  • Healthy Chicken Parmesan Skillet Farro
  • Instant Pot Farro
  • Pecan Pesto Farro Salad
Overhead shot of farro salad in large black bowl with spoon.

Did you Make This Farro Salad?

If you loved this vegan Farro Salad recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

Save This Recipe!

Enter your email address to get a link to this post conveniently in your inbox!

Save Recipe – Before Recipe Card

Overhead shot of farro salad in large black bowl with spoon.

Full Recipe

Vegan Farro Salad

This Farro Salad with Basil & Lemon Tahini Dressing is a delicious salad that can be made ahead of time, making it perfect for busy workday lunches or potlucks.
5 from 28 votes
Print Pin
Serves 6 people
Created by Platings and Pairings
Prep Time: 10 minutes mins
Cook Time: 25 minutes mins
Total Time: 35 minutes mins

Ingredients

Farro Salad

  • 1 cup farro (rinsed and drained)
  • 1 15.5 ounce can chickpeas (rinsed and drained)
  • 1 cucumber (cut into 1/4-inch pieces)
  • 2 cups cherry tomatoes (cut in half)
  • 3/4 cup green onions (minced, white and green parts)
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 ½ teaspoons kosher salt

Basil & Lemon Tahini Dressing

  • 1/2 cup tahini
  • 1/4 cup basil (loosely packed)
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 2 cloves garlic
  • 1 Tablespoon extra virgin olive oil
  • Salt and pepper to taste

Instructions

Farro Salad

  • Bring a large pot of salted water to a boil. Add farro and cook for 20-25 minutes, until tender. Drain and rinse with cold water.
  • Meanwhile, in a large bowl stir together the chickpeas, cucumber, tomatoes, scallion, olive oil, lemon juice, and salt and let the mixture stand for 15 minutes.
  • Add the cooled farro stir the salad well, and chill, covered, for 1 hour.
  • The salad may be made 2 days in advance and kept covered and chilled. Serve the salad drizzled with lemon-basil tahini.

Basil & Lemon Tahini Dressing

  • In a high powered blender, combine all ingredients.
  • Blend on high until you have a smooth, creamy sauce.
  • Add up to ¼ cup more water (blending again to incorporate) until you get the thickness you like. Season with salt and pepper, to taste.

Notes

Meal prep
  • This farro salad is perfect for meal prep! I like to layer my ingredients in a large mason jar, with the veggies on the bottom, then the farro, then the creamy tahini dressing. Then, when I’m ready to eat, I just shake it and pour it into a bowl.

Nutrition

Calories: 456kcal | Carbohydrates: 46g | Protein: 11g | Fat: 27g | Saturated Fat: 3g | Sodium: 817mg | Potassium: 529mg | Fiber: 10g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 24.5mg | Calcium: 90mg | Iron: 3.4mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This post was originally published in 2019. It was updated in 2022 to add new photos and information. The recipe remains the same. Enjoy!

  • Facebook
  • Flipboard
  • Email
5 from 28 votes (16 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

28 responses

  1. Betsie
    May 31, 2022

    5 stars
    This one of my favorite salads! I make it frequently!

    Reply
  2. Rachel
    July 3, 2022

    Can I dress this salad before refrigerating? I am planning on bringing this to a shiva and would like it to be “serving ready”….

    Reply
    1. Erin
      July 6, 2022

      You sure can Rachel!

      Reply
  3. Kristen
    January 25, 2023

    5 stars
    Awesome! I added some vegan feta to it and it really took it to the next level! I also just subbed the dressing here for the Trader Joe’s green goddess dressing to make it a little easier and it is great.
    Wonderful with crackers or tortilla chips if you’re like me and need the crunch!

    Reply
  4. Beth
    September 23, 2023

    5 stars
    This recipe was amazing! It scratched that Mediterranean food itch in a healthy way and left me feeling satisfied and energized. Definitely a new favorite for the regular rotation. Based on how much I loved it, are there any other “must try” recipes that I should check out next?

    Reply
    1. Erin
      September 25, 2023

      Hi Beth. Definitely! This one puts a fall twist on that farro salad, Roasted Squash Salad with Maple Tahini Dressing, this Cauliflower Chickpea Salad with Quinoa is also delicious!

      Reply
  5. Wewe
    August 3, 2024

    5 stars
    Your blog is a reliable and informative platform, thank you for that.

    Reply
  6. Jennifer
    September 9, 2024

    5 stars
    This was absolutely delicious. It was a great way to use up some of the excess basil in my garden. The flavors were just perfect-I love tehina and it was a nice twist adding in some basil. Can’t wait to try some of your other recipes!

    Reply
    1. Erin
      September 23, 2024

      Thank you Jennifer!

      Reply
←Older Comments
1 2

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

Know More

Follow Me on Social!

  • Instagram
  • Facebook
  • Pinterest
  • X
  • YouTube

Recent Recipes

  • Grilled Lamb Chops with Crying Tiger Sauce
  • Italian Green Beans
  • Cucumber Edamame Salad
  • Chicken Piccata Pasta
  • French Lentil Salad
  • Green Shrimp
  • Roasted Fennel & Artichoke Hearts
  • Mexican Street Corn Potato Salad

Dish Type

30 Minute Meals
Appetizer Recipes
Cocktail Recipes
Dessert Recipes
Healthy Recipes

Cooking Method

Air Fryer Recipes
Grilling Recipes
Instant Pot Recipes
Slow Cooker Recipes
Sous Vide Recipes

Ingredient

Beef Recipes
Chicken Recipes
Lamb Recipes
Pork Recipes
Seafood Recipes

Cocktails

Classic
Gin
Margarita
Moscow Mule
Vodka

Sides

Bread
Potatoes
Rice
Salad
Vegetables

Travel

Australia
California
Europe
Hawaii
Italy
About Me
Contact
Privacy Policy

© All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.