Farro Grain Bowl
This hearty Farro Grain Bowl is packed with roasted vegetables, crispy chickpeas, crumbled feta, and a bright lemon garlic dressing. It comes together in about 35 minutes and works beautifully as a nourishing lunch or a satisfying light dinner. Meal-prep friendly and endlessly customizable, this is a grain bowl recipe you will reach for again and again.
Equipment
- Medium saucepan
- Large rimmed baking sheet
- Parchment paper
- Small whisk
- Mixing bowl
Ingredients
- 1 cup dry farro rinsed well
- 2.5 cups water or vegetable broth for cooking farro
- 1 cup cherry tomatoes halved
- 1 medium zucchini diced into bite-sized cubes
- 0.5 medium red onion thinly sliced
- 15 oz canned chickpeas drained and rinsed, patted dry
- 2 cups baby spinach fresh
- 0.5 cup feta cheese crumbled
- 3 tablespoons olive oil divided
- 1 large lemon juiced and zested
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- salt and black pepper to taste
- 1 small handful fresh parsley roughly chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Set aside.
- Toast the rinsed farro in a dry medium saucepan over medium heat for 2 to 3 minutes, stirring occasionally, until it smells nutty. Add 2.5 cups of water or vegetable broth and a generous pinch of salt. Bring to a boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes until tender but still slightly chewy. Drain any excess liquid and fluff with a fork.
- Pat the drained chickpeas completely dry with a paper towel. In a large mixing bowl, toss the cherry tomatoes, zucchini, red onion, and chickpeas with 2 tablespoons of olive oil, dried oregano, salt, and black pepper until evenly coated. Spread everything in a single layer on the prepared baking sheet, making sure nothing is overlapping.
- Roast in the preheated oven for 20 to 25 minutes, flipping the vegetables and chickpeas once at the halfway point, until the edges are golden and the chickpeas are lightly crispy.
- While the vegetables roast, whisk together the remaining 1 tablespoon of olive oil, fresh lemon juice, lemon zest, minced garlic, a pinch of salt, and a crack of black pepper in a small bowl. Let the dressing sit for at least 5 minutes so the flavors meld together.
- Divide the warm farro evenly between four serving bowls. Arrange the roasted vegetables and chickpeas on top, then lay a handful of fresh baby spinach alongside so it wilts slightly from the residual heat.
- Drizzle the lemon garlic dressing generously over each bowl. Scatter crumbled feta and fresh chopped parsley on top. Serve immediately and enjoy warm.
Notes
For extra-crispy chickpeas, make sure they are completely dry before roasting. Do not crowd the baking sheet or the vegetables will steam instead of roast. Cook farro in vegetable broth instead of water for a richer flavor. Store components separately in airtight containers in the refrigerator for up to 4 days. Reheat farro and vegetables in a skillet with a splash of broth. Cooked farro freezes well for up to 3 months.