Mediterranean Farro Bowl With Lemon-Tahini-Yogurt Dressing

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3 tablespoons freshly squeezed lemon juice

1 tablespoon finely grated lemon zest

2 tablespoons finely minced parsley

2 tablespoons finely minced mint

1 tablespoon tahini

1/4 cup Greek yogurt

1/4 cup olive oil

Kosher salt and freshly ground black pepper

6 cups cooked semi-pearled farro (see Note)

1/2 cup crumbled feta

2 cups cooked garbanzos (rinsed if canned)

1 large cucumber, seeded and diced

1 cup halved cherry tomatoes

1/4 cup finely minced red onion

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