Fresh Farro Bowl (Print View)
A colorful dish with hearty farro, crisp veggies, protein-packed chickpeas, salty feta, and herbs tossed in a citrusy dressing.
# What You'll Need:
→ Grain Bowl Base
01 -
1 cup farro, uncooked
02 -
1 large shallot, finely chopped
03 -
4 radishes, sliced thin
04 -
4 small cucumbers, sliced into rounds
05 -
1 (15-ounce) can of chickpeas, drained and rinsed
06 -
1/4 cup fresh mint, chopped lightly
07 -
1/4 cup fresh dill, chopped roughly
08 -
4 ounces feta, crumbled
→ Simple Lemon Dressing
09 -
2 tablespoons lemon juice (freshly squeezed)
10 -
1/4 teaspoon ground black pepper
11 -
3 tablespoons olive oil
12 -
1 clove of garlic, finely grated or minced
13 -
1/2 teaspoon fine salt
14 -
1 teaspoon Dijon mustard
# Directions:
01 -
Follow the package directions to cook farro in salted water until just tender. Drain using a fine strainer, then chill it under cold water.
02 -
As the farro is on the stove, stir together all the dressing ingredients in a small bowl until smooth and well blended.
03 -
In a big bowl, mix the cooked farro with the chickpeas, feta, cucumbers, radishes, shallot, dill, and mint. Pour the dressing evenly over it and fold everything together carefully.
04 -
Try a bite and, if needed, add more salt, pepper, or a splash of lemon juice for extra flavor.
05 -
Dish up right away. Store any leftovers in an airtight container in the fridge for up to 3 days.
# Notes:
01 -
This light and zesty dish pairs hearty farro with fresh herbs and crunchy veggies for a satisfying bite.