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.
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.