Summer Grain Salad

Ingredients

• 1 cup cooked farro
• 1 cup cooked quinoa
• 1 cup chickpeas
• 1 cup diced cucumber
• 1 cup cherry tomatoes
• 1 avocado, sliced
• 1 block firm tofu, cubed
• 1/2 cup pickled red onions
• 1/2 cup shredded purple cabbage
• 1/2 cup shredded carrots
• 1/2 cup chopped cucumber
• 1/2 cup chopped green onions
• 1/4 cup chopped mint
• 1/4 cup pine nuts
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tsp maple syrup
• 1 tsp cumin
• 1 tsp dried mint
• 1 tsp sumac

Instructions

1. Cook farro according to package instructions and set aside to cool.
2. Cook quinoa according to package instructions and set aside to cool.
3. Drain and rinse chickpeas.
4. Dice cucumber and cherry tomatoes.
5. Cube tofu and pat dry.
6. Toss tofu cubes with cumin, sumac, and a drizzle of olive oil.
7. Bake tofu at 400°F for 20-20 minutes until golden and crispy.
8. In a small bowl, whisk together tahini, lemon juice, maple syrup, cumin, and sumac to make dressing.
9. In a large bowl, combine farro, quinoa, chickpeas, cucumber, tomatoes, cucumber, green onions, and mint.
10. Arrange ingredients in the bowl: place farro and quinoa base in the center, top with tofu cubes, avocado slices, pickled red onions, shredded cabbage, and shredded carrots.
11. Drizzle dressing over the salad and top with pine nuts and fresh mint.
12. Serve immediately with extra dressing on the side.