Roasted Chickpeas and Farro Salad Bowl

Roasted Chickpeas and Farro Salad Bowl

Farro is one of my favorite grains. It is an ancient grain used throughout the Mediterranean and the Far East. Once cooked, it has an awesome texture. Not only does it taste great but it has incredible health benefits as well. I’ll post a few articles below for your reference.

My Roasted Chickpea and Farro Salad Bowl is easy and super delicious. This is a dish you can make for lunch or dinner. I like to load the bowl with fresh ingredients. Your family or your guests will be impressed by the detail and the way the salad looks when it is finished.

You may want to start by roasting your chickpeas. Once this is done, the rest of the recipe is easy! See the cooking instructions below.

Next, start warming up your 2 cups of vegetable broth (rinse your farro in a sieve before adding to the warm broth).

Add Farro to your broth and cook with low to medium heat until the grain is cooked and broth is reduced. I like to cover the pot to add steam and speed up the cooking process (you can tilt the lid). Once cooked remove from heat and layer your Farro at the bottom of the two bowls

Next, simply layer the rest of your ingredients going clockwise around the bowl.

The last step would be your dressing. This can be done in advance and kept in the fridge for 5 days or more.

Drizzle your dressing over the bowl and add fresh parsley as a garnish. Enjoy your beautiful bowl of Roasted Chickpeas and Farro Salad.

Detailed Instructions on Spiced Chickpeas

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Roasted Chickpea and Farro Salad Bowl

Farro is one of my favorite grains. It is an ancient grain used throughout the Mediterranean and the Far East. Once cooked, it has an awesome texture. Not only does it taste great but it has incredible health benefits as well. I'll post a few articles below for your reference. My Roasted Chickpea and Farro Salad Bowl is easy and super delicious. This is a dish you can make for lunch or dinner. I like to load the bowl with fresh ingredients. Your family or your guests will be impressed by the detail and the way the salad looks when it is finished. 

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Course

Dinner, Lunch

Cuisine

Mediterranean

Prep Time

15

Cook Time

10

Servings

MetricUS Imperial

Ingredients

• 15 Ounces Garbanzo Beans | Chickpeas Drain, rinse and let them dry in a colander or sieve
• 9 Ounces Farro
• 2 Cups Vegetable Broth or Stock
• 1.5 Cups Persian Cumber Seeded and Chopped
• 1.5 Cups Cherry Tomatoes Seeded and Chopped
• 1.5 Cups Red Bell Pepper I like to grill my peppers before adding them to the bowl
• 1.5 Cups Asparagus *Optional either grill or saute
• 1.5 Cups Broccoli *Optional either grill or saute

Spices For Roasted Chickpeas

• 2 Tablespoons Extra Virgin Olive Oil
• 1 Teaspoon Cumin
• 1 Teaspoon Chili Powder Or Smoked Paprika
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Cayenne Pepper (see the other variation of spices you can use)

Lemon Tahini Dressing

• 1/3 Cup Tahini
• 1/3 Cup Water
• 1/4 Squeezed Lemon
• 1 Teaspoon Minced Garlic Or simply garlic powder
• 1 Teaspoon Cayenne Pepper
• 1 Pinch Salt
• 1 Pinch Pepper

Course Dinner, Lunch Cuisine Mediterranean Prep Time 15 Cook Time 10 Servings MetricUS Imperial Ingredients 15 Ounces Garbanzo Beans | Chickpeas Drain, rinse and let them dry in a colander or sieve 9 Ounces Farro 2 Cups Vegetable Broth or Stock 1.5 Cups Persian Cumber Seeded and Chopped 1.5 Cups Cherry Tomatoes Seeded and Chopped 1.5 Cups Red Bell Pepper I like to grill my peppers before adding them to the bowl 1.5 Cups Asparagus *Optional either grill or saute 1.5 Cups Broccoli *Optional either grill or saute Spices For Roasted Chickpeas 2 Tablespoons Extra Virgin Olive Oil 1 Teaspoon Cumin 1 Teaspoon Chili Powder Or Smoked Paprika 1 Teaspoon Garlic Powder 1/2 Teaspoon Cayenne Pepper (see the other variation of spices you can use) Lemon Tahini Dressing 1/3 Cup Tahini 1/3 Cup Water 1/4 Squeezed Lemon 1 Teaspoon Minced Garlic Or simply garlic powder 1 Teaspoon Cayenne Pepper 1 Pinch Salt 1 Pinch Pepper

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Instructions

1. Start by warming up you 2 cups of vegetable broth (rinse your farro in a sieve before adding to the warm broth).

   
2. Add Farro to your broth and cook with low to medium heat until the grain is cooked and broth is reduced. I like to cover the pot to add steam and speed up the cooking process (you can tilt the lid). Once cooked remove from heat and layer your Farro at the bottom of the two bowls

   
3. Next, simply layer the rest of your ingredients going clockwise around the bowl.

   
4. Finally, add your dressing. I like this lemon tahini recipe. The flavor of the Tahini is a perfect match for the spiced chickpeas

   
5. 1. Preheat oven to 400°F. 2. Drain and rinse chickpeas in a colander or sieve. Dry them with paper towels or a clean non-lint dish towel. The more moisture removed, the crispier the chickpeas will be. 3. Transfer chickpeas to a bowl and toss them with the olive oil, salt and pepper.  4. Spread the dried chickpeas onto a sheet pan. 5. Roast for 20 to 30 minutes. Shake the pan every 10 minutes to roasted evenly. The chickpeas are done when golden brown in color and crunchy on the outside.  6. Transfer roasted chickpeas back to your bowl to season. You can use 4-6 teaspoons of your favorite spices. These are my two favorite variations Option 1: 1 teaspoon of garlic powder 1 teaspoon of chili powder or smoked paprika 1 teaspoon of cumin  1/2 teaspoon of cayenne pepper Pinch of salt and pepper Option 2: 1 teaspoon of cumin 1 teaspoon of garam masala 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon of paprika Pinch of salt and pepper 7. Toss the desired spices in your bowl with the warm roasted chickpeas and stir to coat.  

   

Recipe Notes