Farro Chickpea Bowl with Zucchini

Ingredients

• 1.5 Cup Farro - 1 1/2 cups
• 2 Can Canned chickpeas, rinsed and drained - 2 (15-ounce) cans, rinsed and drained
• 2 Count Zucchini, sliced into half-moons - 2 medium, Sliced into half-moons.
• 2 Cup Cherry tomatoes, halved - 2 cups, halved
• 1 Count Red onion, thinly sliced - 1 small, thinly sliced
• 0.25 Cup Extra-virgin olive oil - 1/4 cup
• 3 Count Garlic, minced - 3 cloves, minced
• 1 Count Lemon, zested and juiced - 1 large, Zest and juice are both used.
• 1 Cup Fresh parsley, chopped - 1 cup, chopped
• 0.5 Cup Sliced almonds - 1/2 cup, sliced
• 1 Teaspoon Ground cumin - 1 teaspoon
• 1 Teaspoon Dried oregano - 1 teaspoon
• 1 Teaspoon Salt - 1 teaspoon, Divided: 1/2 teaspoon for farro and 1/2 teaspoon for roasting.
• 0.5 Teaspoon Black pepper - 1/2 teaspoon
• 4 Cup Water - 4 cups, Used to cook the farro.

Instructions

1. Preheat and prep ingredients

   1. *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.

2. Cook the farro

   2. 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.

3. Roast chickpeas and vegetables

   3. 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*.

4. Toast the almonds

   4. 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.

5. Dress the farro

   5. 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*.

6. Assemble and serve

   6. 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*.