For the Farro and Vegetables

• 1 cup farro (see below for subs)
• 1/2 teaspoon fine sea salt, divided
• 3 medium carrots, peeled and cut into matchsticks
• 2 bell peppers, ribs and seeds removed, sliced
• 1 large yellow or red onion, sliced into half-moons
• 2 tablespoons extra virgin olive oil
• Freshly ground black pepper, to taste

For the Bean Salad

• 2 tablespoons extra virgin olive oil
• 3 medium garlic cloves, thinly sliced
• Two 14-ounce cans white beans, drained and rinsed (or 3 1/4 cups home-cooked beans)
• 2 tablespoons minced fresh cilantro, dill, and/or parsley
• 2 tablespoons fresh lemon or lime juice
• Fine sea salt and freshly ground black pepper, to taste

For the Tahini Dressing

• 1/3 cup well-stirred tahini
• 1/3 cup water
• 2 tablespoons fresh lemon or lime juice
• 1 garlic clove, crushed or finely minced
• 1/4 teaspoon fine sea salt