Farro Salad with Spiced Chickpeas

Tahini dressing:
1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon cayenne 
1/2 teaspoon salt

3/4 cup farro

Spiced chickpeas:
1 15-ounce can chickpeas
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/8 teaspoon cayenne
Freshly ground pepper
Salt to taste

2 tomatoes
1 cucumber or zucchini
1 jalapeno (optional)

To make the dressing, combine dressing ingredients in a blender or food processor.  Blend until smooth.  Set the dressing aside until ready to use.  (Keep in the refrigerator for up to 5 days.)

Rinse the farro.  Place in a medium saucepan with 3 cups water, and a pinch of salt if desired, and bring to a low boil.  Cover and cook for about 15 minutes, until tender.  Drain off any remaining water or cook, uncovered, over medium-high heat, stirring constantly, until extra water has evaporated.

Rinse and drain the chickpeas.  Heat the olive oil in a skillet over medium heat.  Add the drained chickpeas.  Sprinkle with spices.  Stir the chickpeas to coat with the spices, then continue to saute for about 5 minutes, or until the outside of the chickpeas are slightly browned and blistered.  Season with salt to taste.  (Alternatively, roast in a 400 F oven for about 30 minutes.)

Chop the tomatoes and cucumber or zucchini.  Finely chop the jalapeno, if using.  Mix ingredients together, and drizzle with dressing.

Serves 4.

From BudgetBytes blog, with a few changes