Mediterranean Farro Bowl

Ingredients

• 1 1/2 cups uncooked pearled farro
• 4 cups water
• 1/2 teaspoon salt, plus more to taste
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 English cucumber diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup pitted kalamata olives, halved
• 2/3 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper

Instructions

1. Rinse the farro in a fine mesh strainer under cold water for a few seconds.
2. Bring 4 cups water and 1/2 teaspoon salt to a boil in a pot, add the farro, then reduce heat to a gentle simmer and cook uncovered for 25 to 28 minutes, stirring occasionally, until the grains are tender with a slight chew, similar to al dente pasta.
3. Drain any remaining water through the strainer, then spread the cooked farro on a baking sheet to cool for 10 minutes so it does not turn mushy in the bowl.
4. While the farro cooks, whisk together the olive oil, lemon juice, minced garlic, dried oregano, 1/4 teaspoon salt, and black pepper in a small bowl to make the dressing.
5. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and olives.
6. Pour half the dressing over the chickpea mixture and toss gently to coat.
7. Once the farro has cooled slightly, toss it with the remaining dressing in a separate bowl so every grain is seasoned.
8. Divide the dressed farro among 4 bowls as the base.
9. Top each bowl with the chickpea and vegetable mixture, then sprinkle with crumbled feta, parsley, and mint.
10. Serve at room temperature, or chill for 20 minutes for a cool, refreshing version.

Tips

Why You'll Love This

• No stove-watching required, just one simmer and toss
• Holds up well for 4 to 5 days in the fridge
• Packed with plant protein from chickpeas and farro

Nutrition

Nutrition values are estimated per serving based on the ingredients used.