Lemon Herb Farro Bowls with Roasted Chickpeas & Feta

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 1/4 cups dry pearled farro
• 15 oz canned chickpeas
• 1 English cucumber
• 1 pint cherry tomatoes
• 3 cups baby spinach
• 4 oz feta cheese
• 1/2 cup fresh parsley
• 1/4 cup fresh dill
• 2 lemon
• 1/4 cup + 1 Tbsp extra-virgin olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp optional red pepper flakes

Instructions

1. 1Preheat oven to 425°F. Rinse and drain chickpeas; pat very dry with towels. Toss on a rimmed baking sheet with olive oil, garlic powder, salt, and black pepper.
2. 2Roast chickpeas 22–25 minutes, shaking once halfway, until deep golden and crisp. Set aside to cool slightly—they will crisp more as they sit.
3. 3Meanwhile bring a medium pot of salted water to a boil. Add farro and cook according to package (usually 20–25 minutes) until tender with a pleasant chew; drain well.
4. 4While farro cooks, zest one lemon and juice both (juice). Whisk zest, juice, remaining olive oil, oregano, salt, and red pepper flakes into a bright dressing.
5. 5Dice cucumber, halve cherry tomatoes, and roughly chop parsley and dill. Crumble the feta.
6. 6In a large bowl combine warm drained farro with half the dressing and the baby spinach; toss so spinach wilts slightly from residual heat.
7. 7Add cucumber, tomatoes, herbs, roasted chickpeas, and most of the feta. Drizzle remaining dressing and toss gently until everything is coated and vibrant.
8. 8Divide into four bowls or meal-prep containers. Finish with leftover feta and an extra grind of pepper. Serve at room temperature or chilled—the farro stays toothsome for days.