PlumTally
Mediterranean Chickpea Farro Bowl
55m$17.25

Mediterranean Chickpea Farro Bowl

Plant-based, nut-free farro and chickpea bowls with cucumber, tomatoes, spinach, olives and lemon-herb dressing.

  • grain bowl
  • lunch
  • meal prep
  • Mediterranean
  • Nut-Free
  • plant-based
  • Vegan
  • Vegetarian
Bundle it with similar meals
25 min prep30 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

English cucumber, diced · 1 Count

English Cucumber

100%

In recipe$1.50
To buy$1.50
Details
1 ct$1.50 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Canned chickpeas, drained and rinsed · 1 Can

La Preferida® Chick Peas

100%

In recipe$1.89
To buy$1.89
Details
La Preferida · 15 oz$1.89 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Fresh lemon juice · 3 Tablespoon

Fresh Large Lemon - Each

100%

In recipe$0.85
To buy$0.85
Details
Fresh Citrus · 1 each$0.85 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Baby spinach, chopped · 4 Cup

Simple Truth Organic® Baby Spinach

80%

In recipe$2.79
To buy$3.49
Details
Simple Truth Organic · 5 oz$3.49 per packageBuy 1Package use: 80%Product matchEstimated at KROGER

Cherry tomatoes, halved · 2 Cup

NatureSweet Glorys Cherry Tomatoes, 10 oz

53%

In recipe$4.20
To buy$7.98
Details
Nature Sweet · 10 oz$3.99 per packageBuy 2Package use: 53%Product matchEstimated at KROGER

Fresh parsley, chopped · 0.5 Cup

Parsley

50%

In recipe$0.75
To buy$1.49
Details
1 ct$1.49 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

Pitted Kalamata olives, sliced · 0.5 Cup

Kroger® Sliced Kalamata Olives in Brine

38%

In recipe$1.50
To buy$3.99
Details
Kroger · 7 oz$3.99 per packageBuy 1Package use: 38%Product matchEstimated at KROGER

Pearled farro · 1 Cup

Kroger® Low Fat Ancient Grains Farro

37%

In recipe$2.75
To buy$7.49
Details
Kroger · 16 oz$7.49 per packageBuy 1Package use: 37%Product matchEstimated at KROGER

Extra-virgin olive oil · 0.25 Cup

Kroger® Extra Virgin Olive Oil

12%

In recipe$0.83
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 12%Product matchEstimated at KROGER

Dried oregano · 1 Teaspoon

Kroger® Oregano Leaves Shaker

7%

In recipe$0.16
To buy$2.19
Details
Kroger · 0.5 oz$2.19 per packageBuy 1Package use: 7%Product matchEstimated at KROGER

Fine sea salt · 0.75 Teaspoon

Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz

1%

In recipe$0.03
To buy$3.79
Details
Morton · 17.6 oz$3.79 per packageBuy 1Package use: 1%Product matchEstimated at KROGER

Water · 3 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$17.25

· only what you use

$4.31

per serving · 4 servings

You pay at checkout$41.65
41% used in this recipe$24.40 unused

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • baby spinach-4 cups
  • water-3 cups
  • canned chickpeas-1 can
  • English cucumber-1 medium
  • cherry tomatoes-2 cups
  • pearled farro-1 cup
  • pitted Kalamata olives-1/2 cup
  • fresh parsley-1/2 cup
  • extra-virgin olive oil-1/4 cup
  • fresh lemon juice-3 tablespoons
  • dried oregano-1 teaspoon
  • fine sea salt-3/4 teaspoon
1
Rinse and combine farro
Medium saucepan with lid
Fine-mesh strainer

Rinse the farro in a fine-mesh strainer, then combine it with 3 cups water in a medium saucepan.

1 cup farro
3 cups Water
2
Cook the farro
Medium saucepan with lid

Bring the farro and water to a boil, then cover and simmer until tender but chewy. Allow about 25 minutes, or follow the pearled-farro package timing if different. Drain excess water in the next step.

Use caution when lifting the lid, as hot steam can escape from the saucepan.

3
Drain and cool
Large mixing bowl
Fine-mesh strainer

Drain any excess water, spread the farro in the large bowl, and let it cool for 10 minutes so the vegetables stay crisp and fresh.

Drain hot farro and cooking water carefully to avoid steam or splash burns.

1 cup farro
4
Make the dressing
Whisk
Small bowl
Measuring cups and spoons

In a small bowl, whisk together the olive oil, lemon juice, parsley, oregano, and sea salt until the dressing looks combined.

1/4 cup olive oil
3 tablespoons lemon juice
1/2 cup parsley
1 teaspoon dried oregano
3/4 teaspoon salt
5
Combine the bowl ingredients
Cutting Board
Chef’s knife
Large mixing bowl

Add the chickpeas, cucumber, cherry tomatoes, spinach, and Kalamata olives to the cooled farro.

Keep fingers tucked and use a stable cutting board when dicing, halving, chopping, or slicing the vegetables and olives.

1 can chickpeas
1 Count cucumber
2 cups cherry tomatoes
4 cups spinach
1/2 cup kalamata olives
6
Dress and toss
Large mixing bowl

Pour the lemon-herb dressing over the bowl and toss gently until everything is evenly coated.

7
Serve or store
Large mixing bowl

Serve immediately, or portion into airtight containers and refrigerate for up to 4 days for meal prep.

Refrigerate cooked farro bowls within 2 hours of cooking and keep portions in clean, airtight containers.

8

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