Mediterranean Farro Bowls

Tender farro, lemony chickpeas, crisp cucumber, tomatoes, roasted peppers, and feta come together with a creamy lemon-tahini dressing in an easy meal-prep grain bowl.

Prep: 20 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 cup farro
• 3 cups vegetable broth
• 1 15-ounce can chickpeas
• 1 medium english cucumber
• 2 cups cherry tomatoes
• 1 cup roasted red peppers
• 4 ounces feta cheese
• 0.5 cup tahini
• 1 large lemon
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Rinse the farro. Combine it with the vegetable broth and 1/2 teaspoon of the salt in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer until tender but pleasantly chewy, 25 to 30 minutes. Drain any excess liquid and cool for 10 minutes. (about 30 min) — Bring to a boil, then simmer on low
2. While the farro cooks, drain and rinse the chickpeas. Dice the cucumber and roasted peppers, halve the tomatoes, crumble the feta, and finely grate the garlic. Zest the lemon, then squeeze 3 tablespoons juice into a small bowl. (about 10 min)
3. Whisk the tahini, lemon juice and zest, garlic, olive oil, remaining 1/2 teaspoon salt, black pepper, and 3 tablespoons water until smooth. Add another tablespoon of water if needed to make a pourable dressing. (about 5 min)
4. Divide the farro among four bowls or meal-prep containers. Top with the chickpeas, cucumber, tomatoes, roasted peppers, and feta. Drizzle with the lemon-tahini dressing or pack it separately for storage. (about 5 min)
5. For meal prep, refrigerate covered for up to 4 days. Serve chilled or bring to room temperature before eating.