Loaded Mediterranean Farro Power Bowl
A hearty, nourishing grain bowl built on chewy farro and piled high with roasted chickpeas, sun-dried tomatoes, marinated artichoke hearts, cool cucumber, and crumbled feta, all drizzled with a bright lemon-herb vinaigrette. This is the lunch that keeps you energized all afternoon without weighing you down.
Ingredients
- 1 1/2 cups farro, rinsed
- 1 can (400g) chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil (for roasting chickpeas)
- 1 teaspoon smoked paprika
+ 15 more ingredients
Instructions
Preheat the oven to 425F (220C). Cook the farro according to package directions in salted water until tender but still pleasantly chewy, about 25 to 30 minutes. Drain and let it cool slightly.
While the farro cooks, toss the dried chickpeas with 2 tablespoons olive oil, smoked paprika, garlic powder, and a pinch of salt on a parchment-lined baking sheet. Spread in a single layer and roast for 25 to 30 minutes, shaking the pan halfway through, until crispy and golden.
Make the lemon-herb vinaigrette by whisking together the extra virgin olive oil, lemon juice, red wine vinegar, oregano, minced garlic, salt, and pepper.
Toss the warm farro with about half the vinaigrette so it absorbs the flavor as it cools.
Divide the baby spinach or arugula among four bowls as a base. Spoon the dressed farro over the greens.
Arrange sections of cherry tomatoes, cucumber, sun-dried tomatoes, artichoke hearts, and olives on top of the farro in each bowl.
Scatter the crispy roasted chickpeas and crumbled feta over everything.
Drizzle the remaining vinaigrette over each bowl, sprinkle with fresh parsley, and serve.
Nutrition Estimate
Per serving • Estimated by Blinner AI