Mediterranean Grain Bowl with Roasted Chickpeas and Tahini Drizzle

Ingredients

• 1 cup dry farro (or quinoa)
• 1 can (400g) chickpeas, drained and rinsed
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp garlic powder
• Salt and black pepper to taste
• 2 cups cherry tomatoes, halved
• 1 medium cucumber, diced
• ½ red onion, thinly sliced
• 1 cup baby spinach or arugula
• ¼ cup fresh parsley, roughly chopped
• 3 tbsp tahini
• 2 tbsp lemon juice (about 1 lemon)
• 1 tbsp warm water
• 1 small garlic clove, minced

Instructions

1. 1

   Cook your grain base

   Rinse 1 cup of farro under cold water, then add it to a medium saucepan with 2.5 cups of water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes until tender but still slightly chewy. If you're using quinoa instead, it only needs about 15 minutes—just follow the 1:2 ratio. Fluff with a fork and set aside to cool slightly.

2. 2

   Roast those chickpeas (don't skip this part)

   Preheat your oven to 220°C (425°F). Pat the drained chickpeas completely dry with a paper towel—this is the step most people rush, but it's what makes them actually crispy. Toss with 1 tbsp olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25–30 minutes, shaking the pan halfway through. They should be golden and have a little crunch to them.

3. 3

   Make the tahini dressing

   Whisk together the tahini, lemon juice, minced garlic, and warm water in a small bowl. It'll look like it's seizing up at first—that's normal. Just keep whisking and it'll come together into a smooth, pourable consistency. Season with a pinch of salt. If it's still too thick, add water a teaspoon at a time.

   

4. 4

   Prep your fresh veg

   While the chickpeas roast, toss together the cherry tomatoes, cucumber, red onion, and fresh parsley in a bowl with the remaining 1 tbsp of olive oil and a squeeze of lemon. Let it sit for a few minutes—even that short marinating time makes a difference in flavor.

5. 5

   Build your bowls

   Divide the farro between four bowls. Add a handful of spinach or arugula (the residual warmth from the farro will gently wilt it—which I actually prefer). Top with the fresh veggie mix, then pile on the roasted chickpeas. Drizzle generously with tahini dressing. Eat immediately if you want the chickpeas crispy, or pack it all separately for meal prep.

Substitution Ideas

Storage Tips

Store the components separately if you can—that's the honest truth about keeping this fresh. The roasted chickpeas go soft quickly once they're in contact with the dressing, so keep them in a separate airtight container at room temperature (they'll stay crispy for up to 2 days). The farro, veggies, and tahini dressing can all be refrigerated in separate containers for up to 4 days. The dressing will thicken in the fridge—just add a splash of warm water and stir before using. Fully assembled bowls can be refrigerated but eat within a day; the texture won't be quite the same but the flavor is still great.