Cat Cora’s spinach, chickpea, and tahini bowl
3
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 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
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