Ingredients
- 1 1/2 Tbsp tahini
- juice from 1 1/2 lemons
- 1 Tbsp extra virgin olive oil
- 1/2 tsp maple syrup
- 3 Tbsps water
- 1/8 tsp sea salt
- 3 cups arugula
- 1/2 cup uncooked farro (cooked according to package directions)
- 1 large carrot shredded
- 1/4 cup edamame
- 1/2 cup strawberries (halved)
- 1/2 cup blueberries
- 1/2 cup cucumber (peeled and cubed)
- 1/2 cup chickpeas (roasted)
Servings:
Instructions
- Add tahini, lemon juice, extra virgin olive oil, maple syrup, water and sea salt to a jar. Cover with lid and shake well until smooth and creamy. Divide arugula between bowls and top with 1/2 cup cooked farro, shredded carrot, edamame, strawberries, blueberries, cucumber, and chickpeas. Drizzle with tahini dressing.
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