Mediterranean Farro Bowls
It’s no secret that bowl meals are a super satisfying, fun way to eat all the veggies. The hearty farro bowl is my ideal Mediterranean diet dinner or lunch, pairing plump grains of farro with tangy tomatoes, crunchy cucumbers, salty olives, and seasoned chickpeas.
The icing on the cake (er, bowl) is my new innovation: hummus dressing! It’s so simple to make a sauce using hummus. It comes out creamy and bursting with flavor with only 3 ingredients—kind of a like a tahini sauce, but even easier. This one is on repeat in my kitchen: and I hope it will be in yours, too.
Mediterranean Farro Bowls
Time: 30 minutes
Serves: 4
Dairy-Free, Gluten-Free, Vegetarian, Vegan
Ingredients
For the farro
1 cup uncooked farro, pearled or semi-pearled (not whole)
¾ teaspoon kosher salt, divided
2 tablespoons chopped fresh herbs (parsley, dill or cilantro)
1 garlic clove, minced
1 tablespoon butter or olive oil
For the bowl
15-ounce can chickpeas
1 garlic clove, minced
1 tablespoon olive oil
½ teaspoon each cumin and coriander
¼ teaspoon each smoked paprika and onion powder
½ teaspoon kosher salt
2 cups cherry tomatoes, sliced in half
1 English cucumber, chopped
1 handful olives, sliced in half
1 handful baby greens (like arugula)
Feta cheese, to serve (optional)
Hummus Dressing
½ cup high quality hummus (avoid Sabra)
1 tablespoon olive oil
2 tablespoons lemon juice (more water if necessary)
