Healthy Mediterranean Grain Bowl
Warm farro, blistered chickpeas, herby yogurt, and the best parts of a Greek salad in one bowl.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Photo by Brooke Lark on Unsplash
Grain bowls live and die by their component parts. When each element is seasoned with intention, the whole thing sings.
Cook the farro in salted broth instead of water. Roast the chickpeas until they crackle. Whisk the yogurt with enough lemon and herbs that it tastes bright before it touches the bowl.
Storage
Keep the grains, chickpeas, vegetables, and sauce separate for up to three days. Assemble just before eating.
The recipe
Tick ingredients off as you go. Quantities scale with servings.
Ingredients 9 items
Method 4 steps
Simmer farro in salted broth until tender, then drain.
25 minToss chickpeas with olive oil and paprika, then roast at 425 F until crackly.
20 minWhisk yogurt with lemon, a grated garlic clove, and chopped herbs.
3 minBuild bowls with farro, vegetables, feta, olives, chickpeas, and yogurt sauce.
Serving notes
Serve with a torn heel of good bread, a green salad sharp with lemon, and a glass of something cold. Leftovers keep, covered, for up to three days in the fridge.
Julian Reyes
Elena Marsh