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Photo of Cat Cora’s spinach, chickpea, and tahini bowl by WW

Cat Cora’s spinach, chickpea, and tahini bowl

3
Points®
Total Time
20 min
Prep
20 min
Serves
4
Difficulty
Easy
If you prefer, toss all the ingredients together in a big serving dish, or plate as composed salads.

Ingredients

Tahini

3 Tbsp

Fresh lemon juice

2 Tbsp

Dill

1 Tbsp, fresh, minced

Garlic

1 clove(s), minced

Table salt

1 pinch(es)

Baby spinach

6 cup(s), roughly torn or chopped

Cherry tomatoes

2 cup(s), halved

Canned chickpeas (garbanzo beans)

1⅓ cup(s), rinsed, drained

Cooked farro

1⅓ cup(s)

Celery

1 cup(s), chopped, thinly sliced

Olives

8 olive(s), large, Kalamata, chopped

Fresh mint leaves

½ cup(s), chopped

Instructions

  1. In a small bowl (or mason jar), combine tahini, lemon juice, dill, garlic, and salt. Whisk (or shake) until well combined. If dressing seems too thick, add a little water to loosen.
  2. To assemble each bowl, fill with 1 ½ c spinach; top with 1/2 c tomatoes, 1/3 c each chickpeas and farro, 1/4 c celery, 2 chopped olives, and 2 Tbsp mint. Serve each with about 1 ½ Tbsp dressing.
  3. Serving size: 1 composed bowl

Notes

Use your favorite greens – arugula, chopped kale or butter lettuce are all tasty options.

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