Lemon-Herb Chickpea Farro Bowls with Blistered Tomatoes & Corn

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 cup pearled farro
• 1 (15 oz) can canned chickpeas, drained and rinsed
• 2 cups fresh sweet corn kernels
• 2 cups heirloom tomatoes, chopped
• 1 cup English cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 3 tbsp extra-virgin olive oil
• 3 tbsp lemon juice
• 1 tsp lemon zest
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups baby spinach

Instructions

1. 1Rinse the farro under cool water, then combine it with water in a medium saucepan and bring to a boil over high heat. Reduce to a simmer, cover, and cook until the grains are tender with a pleasant chew, about 20 to 25 minutes; drain any excess liquid and fluff with a fork.
2. 2While the farro cooks, heat a large cast-iron skillet over medium-high until very hot. Add the corn kernels in a single layer and let them sit undisturbed for 2 to 3 minutes so they develop deep char marks and a toasty aroma.
3. 3Stir the corn, continue cooking another 2 minutes until bright and lightly blistered in spots, then transfer to a large mixing bowl to cool slightly.
4. 4In the same hot skillet, add a thin film of olive oil if needed and tip in the chopped heirloom tomatoes. Cook 3 to 4 minutes, stirring once or twice, until the edges blister and the juices just begin to release; remove from heat.
5. 5In a small jar or bowl, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper until emulsified and fragrant.
6. 6Add the drained chickpeas, diced cucumber, sliced red onion, chopped parsley, and dill to the bowl with the charred corn. Pour most of the lemon-herb dressing over the vegetables and toss gently so everything is coated.
7. 7Divide the baby spinach among four meal-prep containers or bowls, then spoon the warm farro over the greens so it wilts them slightly. Top each portion with the chickpea-corn-tomato mixture and the blistered tomatoes.
8. 8Finish each bowl with a sprinkle of crumbled feta and a final drizzle of any remaining dressing. Serve immediately while the farro is still warm, or cover and refrigerate up to 3 days for grab-and-go lunches; the flavors deepen overnight.