Toasted Farro and Roasted Chickpea Power Bowl
15min
45min
4
420
Chef's Note
By using the 'pasta method' and the final 10-minute steam, you ensure the farro remains fluffy and individual rather than clumping together. This highlights the grain's natural bran texture while making it the perfect base for the lemon dressing.
Tags
Ingredients
1 cup Pearled farro
3 tablespoons Extra virgin olive oil
15 ounces Canned chickpeas, drained and patted dry
1 cup English cucumber, diced
1 cup Cherry tomatoes, halved
1/4 cup Red onion, finely minced
1/2 cup Fresh parsley, chopped
1/2 cup Feta cheese, crumbled
2 tablespoons Lemon juice
to taste none Kosher salt and black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C). Toss the dried chickpeas with 1 tablespoon of olive oil and a pinch of salt on a baking sheet. Roast for 20-25 minutes until crunchy.
- 2
While chickpeas roast, place a medium pot over medium heat. Add the dry farro and toast for 3 to 5 minutes, stirring frequently, until it smells nutty and looks slightly golden.
- 3
Using the 'pasta method' described in the blog, add 6 cups of salted water to the toasted farro. Bring to a rolling boil.
- 4
Reduce heat to a simmer and cook uncovered for 20-25 minutes, or until the farro is tender but still has a distinct 'pop' when bitten.
- 5
Drain the farro through a fine-mesh sieve. Return the grains to the warm pot, cover with a lid, and let them steam off the heat for 10 minutes.
- 6
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, salt, and pepper to create the dressing.
- 7
In a large mixing bowl, combine the steamed farro, roasted chickpeas, cucumber, tomatoes, red onion, and parsley.
- 8
Drizzle the dressing over the salad and toss well. Top with crumbled feta cheese before serving.
Nutrition Information (per serving)
420
14g
58g
16g
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