A vibrant and satisfying mix of chewy farro, crisp spring vegetables, creamy avocado, and a bright lemon-tahini dressing, this Spring Farro Salad celebrates the best produce of the season. It’s nourishing, full of texture, and perfect for a light lunch, side dish, or festive spring gathering.
Why You’ll Love This Recipe
This salad brings together hearty whole grains, fresh vegetables, and a silky, citrusy dressing for a perfectly balanced dish. Farro provides a satisfying chew, the veggies add color and crunch, and the tahini dressing ties everything together with a rich, tangy flavor. It’s easy to make ahead, works warm or cold, and feels both wholesome and elegant. Ideal for meal prep, picnics, spring holidays, or a simple weeknight dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the farro:
1 cup dry farro
2 1/2 cups vegetable broth or water
For the steamed vegetables:
1 pound asparagus, trimmed and chopped into thirds
2 cups green beans
1 cup frozen peas
For the lemon tahini dressing:
1/4 cup tahini
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey or maple syrup
3 cloves garlic, minced
1/4 teaspoon salt, or to taste
1/8 teaspoon pepper, or to taste
8 tablespoons water
For the salad:
1 (15-ounce) can chickpeas, drained and rinsed
1 avocado, thinly sliced
4 radishes, thinly sliced
Combine farro and broth (or water) in a medium pot. Bring to a boil, reduce heat to low, cover, and cook for 20 minutes or until tender. Drain any excess liquid and set aside.
To steam the vegetables, fill a pot with a small amount of water so it just touches the bottom of a steamer basket. Add asparagus and green beans, then steam over medium-high heat for 6 minutes. Stir in peas and steam for 2 additional minutes. Set aside.
Prepare the dressing by whisking together tahini, lemon juice, olive oil, apple cider vinegar, honey or maple syrup, garlic, salt, and pepper. Gradually add the water a couple of tablespoons at a time until smooth and pourable.
On a large serving platter, combine cooked farro, steamed vegetables, chickpeas, avocado, and radishes. Drizzle with the lemon tahini dressing and gently toss if desired. Add strawberries, sunflower seeds, sesame seeds, and mint leaves for garnish.
Replace farro with quinoa for a gluten-free version.
Use broccoli, zucchini, or snap peas instead of asparagus or green beans.
Swap chickpeas for white beans or lentils.
Use maple syrup to keep the recipe fully vegan.
Add roasted vegetables for a deeper flavor profile.
Storage/Reheating
Store the farro, vegetables, and dressing in separate airtight containers for up to 3 days. The dressing may thicken in the refrigerator—whisk in a splash of water to loosen before serving. The salad can be enjoyed cold or gently reheated, though the avocado is best sliced fresh just before serving. This recipe is not suitable for freezing.
FAQs
What makes this salad a spring recipe?
It highlights produce that thrives in spring, such as asparagus, green beans, peas, radishes, strawberries, and fresh herbs.
Can I serve this salad warm?
Yes, it’s delicious both warm and chilled. Warm farro with freshly steamed vegetables makes a cozy variation.
Is farro gluten-free?
No, farro contains gluten. For a gluten-free option, substitute quinoa.
Can I make the dressing ahead of time?
Absolutely. Store it in the fridge for up to 3 days. Add a bit of water before serving if it thickens.
What can I use instead of tahini?
Almond butter or sunflower seed butter work well as substitutes.
Can I add more protein?
Yes. Add tofu, lentils, or additional chickpeas for extra plant-based protein.
How do I keep the avocado from browning?
Slice and add the avocado just before serving, or toss it gently with a little lemon juice.
Can I use fresh peas instead of frozen?
Yes, fresh peas steam quickly and work wonderfully in this salad.
Do I need a steamer basket?
No. You can use a colander set inside a pot or steam the vegetables in the microwave.
Can I prepare the entire salad ahead?
You can cook the grains, steam the vegetables, and make the dressing ahead. Assemble just before serving for best texture and freshness.
Conclusion
This Spring Farro Salad with Lemon Tahini Dressing is a fresh, nourishing dish that showcases the beauty of seasonal ingredients. With wholesome grains, crisp vegetables, and a bright, creamy dressing, it’s the perfect way to celebrate spring. Whether for a holiday table, weekly meal prep, or a simple lunch, this recipe offers flavor, color, and satisfying nutrition in every bite.
This Spring Farro Salad with Lemon Tahini Dressing is a vibrant and nourishing dish featuring tender farro, crisp seasonal vegetables, creamy avocado, and a tangy lemon-tahini dressing. Perfect for springtime meals, meal prep, or festive gatherings.
Ingredients
1 cup dry farro
2 1/2 cups vegetable broth or water
1 pound asparagus, trimmed and chopped into thirds
Combine farro and broth (or water) in a medium pot. Bring to a boil, reduce heat to low, cover, and cook for 20 minutes or until tender. Drain excess liquid and set aside.
Steam vegetables: add asparagus and green beans to a steamer basket over a pot of simmering water and steam for 6 minutes. Stir in peas and steam 2 more minutes. Set aside.
Whisk together tahini, lemon juice, olive oil, apple cider vinegar, honey or maple syrup, garlic, salt, and pepper. Gradually whisk in water until smooth and pourable.
On a large platter, layer cooked farro, steamed vegetables, chickpeas, avocado, and radishes. Drizzle with the dressing and toss gently if desired.
Garnish with strawberries, sunflower seeds, sesame seeds, and mint leaves if using. Serve warm or chilled.
Notes
Swap farro for quinoa to make it gluten-free.
Use other spring vegetables like snap peas, zucchini, or broccoli.
Chickpeas can be replaced with white beans or lentils.
Use maple syrup instead of honey for a vegan dressing.
Store dressing separately and slice avocado fresh before serving.
