Crispy Chickpea & Farro Power Bowl with Tahini-Harissa Dressing

Farro, an ancient Mediterranean grain, anchors this plant-forward bowl with oven-crisped chickpeas spiced in smoked paprika and cumin. A bold tahini-harissa dressing ties kale, cucumber, and tomatoes into a bright, satisfying lunch.

Serves 3

Estimate for one serving

• 520 cal
• 18g protein
• 68g carbs
• 22g fat
• 13g fiber

Every recipe here is free to read.

Ingredients

• 3/4 cup dry farro
• 1 can (15 oz) canned chickpeas
• 3 tbsp olive oil
• 1 1/2 tsp smoked paprika
• 1 tsp ground cumin
• 6 cups torn kale
• 1/2 English cucumber
• 1 1/2 cups halved cherry tomatoes
• 1/4 small red onion
• 3 tbsp tahini
• 2 tsp harissa paste
• 3 tbsp lemon juice
• 1 garlic clove
• 3 tbsp water (for dressing)
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Rinse farro. Cook in salted boiling water for 18–20 min until tender. Drain and cool.
2. 2Preheat oven to 425 °F. Drain and rinse chickpeas, pat very dry. Toss with olive oil, smoked paprika, cumin, salt. Spread on sheet pan and roast 22–25 min until crisp, shaking once.
3. 3Whisk tahini, harissa, lemon juice, grated garlic, water, salt, and pepper until smooth and pourable.
4. 4Massage kale with olive oil and salt for 1 min until tender.
5. 5Thinly slice cucumber and red onion.
6. 6Assemble each bowl: farro, dressed kale, 1/3 of roasted chickpeas, cucumber, tomatoes, and onion. Drizzle generously with tahini-harissa dressing.
7. 7Serve immediately or pack dressing separately for meal prep.