Farro 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.
- chickpeas
- family dinner
- farro
- legumes
- Mediterranean
- Mediterranean diet
- plant-based
- Vegan
- whole-grain bowl
Shopping options
Check ingredients to include themPackage used · most used first
Lemon, zested and juiced · 1 Count
Fresh Large Lemon - Each
100%
Details
Fresh parsley, chopped · 1 Cup
Parsley
100%
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Canned chickpeas, rinsed and drained · 2 Can
Kroger® Garbanzo Beans
Sale
99%
Details
Zucchini, sliced into half-moons · 2 Count
Zucchini
80%
Details
Farro · 1.5 Cup
Kroger® Low Fat Ancient Grains Farro
59%
Details
Cherry tomatoes, halved · 2 Cup
Private Selection™ Fresh Petite Cherry Snacking Tomatoes
53%
Details
Garlic, minced · 3 Count
Garlic
Sale
30%
Details
Sliced almonds · 0.5 Cup
Kroger® Sliced Almonds
19%
Details
Extra-virgin olive oil · 0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
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Red onion, thinly sliced · 1 Count
Kroger® Red Onion 3 lb Bag
11%
Details
Dried oregano · 1 Teaspoon
Kroger® Oregano Leaves Shaker
8%
Details
Ground cumin · 1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Details
Black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
Salt · 1 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Details
Water · 4 Cup
Tap water
0%
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Cost Summary
· only what you use
per serving · 4 servings
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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 1/2 cups
- garlic-3 cloves
- lemon-1 large
- fresh parsley-1 cup
- sliced almonds-1/2 cup
- extra-virgin olive oil-1/4 cup
- ground cumin-1 teaspoon
- dried oregano-1 teaspoon
- salt-1 teaspoon
- black pepper-1/2 teaspoon
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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