Ingredients

• 1 cup — farro or quinoa, uncooked
• 2 oz — broccoli microgreens
• 2 oz — pea shoots
• 1 can — chickpeas, drained and roasted
• 1 — sweet potato, cubed and roasted
• ¼ cup — tahini
• 1 — lemon, juiced
• 1 clove — garlic, grated
• 2 tbsp — olive oil
• salt and pepper

Instructions

1. Cook the grain

   Simmer the farro in salted water until tender, about 20 minutes for farro, 12 for quinoa. Drain and cool.

2. Roast

   Toss the sweet potato and chickpeas in oil, salt and pepper. Roast at 425°F for 20 minutes.

3. Make the dressing

   Whisk the tahini, lemon juice, garlic and 3–4 tbsp water until pourable. Season well.

4. Assemble or store

   Layer grain, roasted vegetables and dressing. Keep the microgreens in a separate container and add at the table.