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

Cat Cora’s spinach, chickpea, and tahini bowl

7
5
3
Smartpoints value per serving
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 clove(s)

1 medium clove(s), minced

table salt

1 pinch

fresh baby spinach

6 cup(s), roughly torn or chopped

fresh cherry tomato(es)

2 cup(s), halved

canned chickpeas

1 cup(s), rinsed, drained

cooked farro

1 cup(s)

uncooked celery

1 cup(s), thinly sliced

olive(s)

8 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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