50mFarro Chickpea Bowl with Zucchini
A hearty vegan Mediterranean dinner bowl with chewy farro, chickpeas, roasted zucchini, cherry tomatoes, fresh parsley, lemon, and sliced almonds. It is built for family-sized portions with legumes as the main protein.
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Cook this recipe
- water-4 cups
- canned chickpeas-2 cans
- zucchini-2 medium
- cherry tomatoes-2 cups
- red onion-1 small
- farro-1.5 cups
- garlic-3 cloves
- lemon-1 large
- fresh parsley-1 cup
- sliced almonds-0.5 cups
- extra-virgin olive oil-0.25 cups
- ground cumin-1 teaspoon
- dried oregano-1 teaspoon
- salt-1 teaspoon
- black pepper-0.5 teaspoons
Preheat the oven to 425°F and finish the prep: rinse and drain the chickpeas, slice the zucchini, halve the tomatoes, slice the red onion, mince the garlic, zest and juice the lemon, and chop the parsley.
Keep the knife stable on the cutting board while slicing zucchini, tomatoes, and onion.
In a medium saucepan, combine the farro with 4 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce to a steady simmer and cook uncovered for 25 to 30 minutes, until tender but chewy; drain well.
Use care when draining the hot farro; steam and hot water can burn.
On the baking sheet, toss the chickpeas, zucchini, cherry tomatoes, and red onion with 2 tablespoons olive oil, garlic, cumin, oregano, remaining 1/2 teaspoon salt, and black pepper. Spread into an even layer and roast for 22 to 25 minutes, until the zucchini is tender and the chickpeas are lightly crisped at the edges.
Use oven mitts when handling the hot baking sheet.
While the vegetables roast, toast the sliced almonds in a dry small skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant and golden; transfer to a plate.
Keep hands clear of the hot skillet while stirring and transferring the almonds.
In a mixing bowl, whisk the remaining 2 tablespoons olive oil with the lemon zest and lemon juice. Add the cooked farro and toss to coat, then fold in the parsley and keep the grains fluffy.
Divide the lemon-parsley farro among 4 dinner bowls. Top with the roasted chickpea mixture and finish with toasted almonds; serve warm with the vegetables fresh from the oven.
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