Mediterranean freekeh bowl with charred broccolini chickpeas & herb yogurt sauce
This warm, wholesome grain bowl features nutty freekeh, crisp-tender charred broccolini, seasoned chickpeas, and a creamy herbed yogurt sauce. It’s hearty, satisfying, and 100% Mediterranean magic.
⏱️ Time Required
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients
For the Bowl:
1 cup freekeh (or use farro or bulgur)
3 cups water or veggie broth
1 bunch broccolini, ends trimmed (or use regular broccoli)
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
Salt & pepper to taste
For the Herb Yogurt Sauce:
½ cup plain Greek yogurt (or coconut/soy yogurt for vegan)
2 tbsp olive oil
2 tbsp lemon juice
¼ cup fresh dill and parsley, finely chopped
1 garlic clove, minced
Salt & pepper to taste
Optional Toppings:
Lemon zest
Toasted almonds or pine nuts
Pomegranate seeds (for a pop of sweetness)
Instructions
1. Cook the Freekeh
In a medium saucepan, combine freekeh with water or broth and a pinch of salt.
Bring to a boil, then reduce to a simmer and cover.
Cook for 20–25 minutes, until tender and chewy. Drain any excess liquid and fluff with a fork.
2. Roast or Char the Broccolini
Toss broccolini with olive oil, salt, and pepper.
Either:
Roast in a 425°F (220°C) oven for 15–20 minutes until slightly charred and crisp-tender, or
Sauté in a grill pan or skillet over high heat for 6–8 minutes, flipping once.
3. Cook the Chickpeas
Heat olive oil in a skillet over medium heat.
Add chickpeas, cumin, paprika, salt, and pepper.
Cook for 8–10 minutes, stirring occasionally, until golden and crisp on the outside.
4. Make the Herb Yogurt Sauce
Whisk together yogurt, lemon juice, olive oil, herbs, garlic, salt, and pepper until smooth and creamy.
5. Assemble the Bowls
Divide cooked freekeh among bowls.
Top with chickpeas, broccolini, and a dollop of herb yogurt sauce.
Finish with lemon zest, toasted nuts, or pomegranate seeds if desired.
✅ Notes & Swaps
No freekeh? Use farro, bulgur, quinoa, or even couscous.
Vegan option: Use non-dairy yogurt (like coconut or almond).
Add greens like baby spinach or arugula for an extra fresh crunch.
Nutrition Estimate
Calories ~470 kcal
Protein ~17 g
Carbs ~55 g
Fiber ~11 g
Fat ~18 g
Sodium ~300 mg