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Herb-Marinated Mediterranean Grain Bowls

Herb-Marinated Mediterranean Grain Bowls

Lunch
Prep Time
15min
Cook Time
15min
Servings
4
Calories
385
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Chef's Note

For the best flavor, allow the farro to absorb the marinade while it's still warm. You can customize these bowls with any seasonal vegetables you have on hand. To save time, cook the farro in advance and store in the refrigerator for up to 3 days before assembling the bowls.

Tags
Mediterranean
grain bowl
vegetarian
meal prep
chickpeas
farro
herb-marinated
healthy
quick lunch
Ingredients

  • 1 cup farro

  • 2 cups vegetable broth

  • 1 15-oz can, drained and rinsed chickpeas

  • 1 cup, halved cherry tomatoes

  • 1 medium, diced cucumber

  • 1 medium, diced red bell pepper

  • 1/4 cup, thinly sliced red onion

  • 1/3 cup, pitted and halved kalamata olives

  • 1/2 cup, crumbled feta cheese

  • 1/4 cup, chopped fresh parsley

  • 2 tablespoons, chopped fresh mint

  • 1 tablespoon, chopped fresh dill

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons lemon juice

  • 2 cloves, minced garlic

  • 1 teaspoon dried oregano

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    Cook 1 cup of farro in 2 cups of vegetable broth according to package instructions, usually about 15 minutes until tender but still chewy. Drain any excess liquid and let cool slightly.

  • 2

    While the farro is cooking, prepare the herb marinade by whisking together 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.

  • 3

    In a large bowl, combine the warm farro with half of the herb marinade. Stir well to coat the grains and allow them to absorb the flavors. Let sit for 5 minutes.

  • 4

    Add the drained and rinsed chickpeas, 1 cup halved cherry tomatoes, diced cucumber, diced red bell pepper, 1/4 cup thinly sliced red onion, and 1/3 cup halved kalamata olives to the farro.

  • 5

    Gently fold in 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh mint, and 1 tablespoon chopped fresh dill.

  • 6

    Drizzle the remaining herb marinade over the mixture and toss gently to combine.

  • 7

    Divide the grain bowl mixture among 4 serving bowls and top each with 2 tablespoons crumbled feta cheese.

  • 8

    Serve immediately or refrigerate for up to 2 days for meal prep.

Nutrition Information (per serving)
385
Calories
12g
Protein
45g
Carbs
18g
Fat
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