Crispy Chickpea and Farro Tabbouleh Bowls with Feta and Tahini Yogurt Sauce
Ingredients
- 2 (13.5 oz) cans chickpeas, drained and rinsed
- 2 red bell peppers, seeded and cut into 1-inch cubes
- 4 tbsp olive oil, divided
- 2 tbsp harissa
- salt and black pepper, to taste
- 1 cup farro
- juice of 1 lemon
- 1 Persian cucumber
- 2 tomatoes
- ¼ cup dill, minced
- ¼ cup parsley, minced
- 6 oz feta cheese, crumbled
- ¼ cup Greek yogurt
- 1 tbsp tahini
- 2 tbsp water
- 1 garlic clove, grated
- salt and black pepper, to taste
Instructions
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