In a large bowl, combine the farro, broccoli, bell peppers, cabbage, and white beans.
In a separate small bowl, whisk together the tahini, vinegar, olive oil, garlic, salt, and pink pepper. For a thinner dressing, whisk in an additional tablespoon or two of water. Season to taste, then add to the farro salad and toss well.
PRO TIP: To pack for lunch, toss together the farro, vegetables, and beans. Add the dressing right before serving.
