Lemon Herb Chickpea and Farro Grain Bowl
This bright and clean grain bowl pairs nutty chewy farro with protein-dense chickpeas and a shower of fresh herbs all dressed in a punchy lemon vinaigrette. It is an elegant yet simple meal that works equally well for a packed lunch or a light dinner.
A fresh and zesty grain bowl combining protein-packed chickpeas and nutty farro with bright lemon herb dressing.
Nutrition per serving
Ingredients
Protein
Base
Herbs
Dressing
Vegetables
Instructions
Cook the Farro
Bring a large pot of salted water to a boil and add the rinsed farro. Cook for 25 to 30 minutes until the grains are tender and chewy with a slight bite, similar to al dente pasta. Drain well and spread on a baking sheet to cool slightly and release steam.
Make the Lemon Dressing
Whisk together the fresh lemon juice, olive oil, a clove of minced garlic, half a teaspoon of Dijon mustard, salt, and black pepper in a small bowl or jar. The dressing should be bright, tangy, and well emulsified. Taste and add more lemon if desired.
Dress the Grains While Warm
Transfer the slightly warm cooked farro to a large mixing bowl. Pour half the lemon dressing over the farro immediately while it is still warm, as warm grains absorb dressing far more effectively than cold ones. Toss well and allow to sit for 5 minutes.
Assemble the Bowls
Add the chickpeas, diced cucumber, and chopped fresh parsley to the dressed farro. Toss everything together gently and add more dressing as needed. Divide into four bowls and finish with lemon zest, extra herbs, and optional toasted pine nuts for crunch.
Substitutions
Common mistakes
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