Ingredients
3cupsvegetable stock
1cupfarrorinsed and drained
1mediumhead of broccolicut into bite-sized florets
2Tbspolive oil
fine sea salt
black pepperfreshly-cracked
1Dreamy Tahini Dressing
2largehandfuls baby arugula
15ozchickpeasrinsed and drained
½mediumred onionthinly sliced
⅓cupalmondssliced or slivered, toasted
Preparation
Heat oven to 450 degrees F. Mist a large baking sheet with cooking spray. Spread the broccoli florets out evenly on the baking sheet and drizzle evenly with olive oil.
Toss until the florets are evenly coated. Season with salt and pepper. Cook for about 15 to 20 minutes, or until the florets are slightly charred and crispy around the edges.
Cook the farro in a medium saucepan in the vegetable stock according to package directions.
Once the farro is al dente, drain off any extra stock. Set aside.
Prepare the dressing. Whisk all ingredients together until combined.
Combine everything together.
In a large bowl, combine the cooked farro, roasted broccoli, arugula, chickpeas, red onion, and half of the almonds. Drizzle evenly with the dressing, then toss until combined.
Serve warm, garnished with the remaining almonds, or transfer to a sealed container and refrigerate for up to 3 days.
