Mediterranean Chickpea & Farro Power Bowl
A wholesome, fiber-rich bowl combining nutty farro, spiced chickpeas, crisp cucumbers, juicy tomatoes, olives, and a bright lemon-herb dressing. This bowl is Mediterranean comfort food that’s colorful, nutritious, and easy to make!
⏱️ Time Required
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients
For the Farro:
1 cup pearled farro
3 cups water or vegetable broth
Pinch of salt
For the Spiced Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp cayenne pepper (optional)
Salt & pepper to taste
For the Veggies:
1 cup cherry tomatoes, halved
1 medium cucumber, diced
¼ cup red onion, finely chopped
½ cup kalamata olives, pitted and halved
¼ cup fresh parsley, chopped
Lemon-Herb Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp dijon mustard
1 garlic clove, minced
Salt & pepper, to taste
Instructions
1. Cook the Farro
Rinse farro well.
Bring water or broth and salt to boil in a pot.
Add farro, reduce heat, cover, and simmer for 20–25 minutes until tender but chewy.
Drain any excess water and fluff with a fork.
2. Roast the Chickpeas
Preheat oven to 400°F (200°C).
Toss chickpeas with olive oil, smoked paprika, cumin, cayenne, salt, and pepper.
Spread on a baking sheet and roast for 20 minutes, shaking halfway, until crispy.
3. Prepare the Dressing
Whisk olive oil, lemon juice, dijon mustard, garlic, salt, and pepper in a small bowl.
4. Assemble the Bowls
Divide farro among bowls.
Top with roasted chickpeas, tomatoes, cucumber, onion, olives, and parsley.
Drizzle with lemon-herb dressing and toss gently before serving.
✅ Notes
Farro can be swapped with quinoa, brown rice, or bulgur.
Add crumbled feta for a non-vegan option.
Perfect for meal prep; keep dressing separate until ready to serve.
Nutrition Information
Calories: ~460 kcal
Protein: 18 g
Carbohydrates :60 g
Fat: 15 g
Fiber: 12 g
Sodium: 350 mg