This chickpea-farro grain bowl is a hearty dish that’s packed with plant-based protein, fiber and tons of fresh flavor. Farro, a whole grain with a nutty taste and chewy texture, forms the base and pairs perfectly with tender chickpeas and veggies. If you don’t have farro on hand, you can easily swap in quinoa, brown rice or barley.
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon red-wine vinegar
1 teaspoon dried oregano
¼ teaspoon ground pepper
⅛ teaspoon salt
3 cups cooked farro
1 cup rinsed no-salt-added chickpeas
1 cup halved grape tomatoes
1 cup diced English cucumber (about ½ cucumber)
1 avocado, diced
1 cup crumbled feta cheese
Whisk 2 tablespoons oil, 1 tablespoon lemon juice, 1 tablespoon vinegar, 1 teaspoon oregano, ¼ teaspoon pepper and ⅛ teaspoon salt together in a small bowl.
Place ¾ cup cooked farro in each of 4 bowls. Top each with ¼ cup chickpeas, ¼ cup tomatoes, ¼ cup cucumber, ¼ avocado, ¼ cup feta and 1 tablespoon dressing.
