Cookwith

Name: California-Inspired Farro Grain Bowl with Smoky Chickpeas & Lemon-Tahini Drizzle
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup farro, rinsed; 2 1/2 cups water; 1/2 teaspoon fine sea salt; 1 cup cooked chickpeas (drained and rinsed if canned); 2 tablespoons extra-virgin olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1 small bunch broccolini, trimmed; 1 cup cherry tomatoes, halved; 1 large avocado, sliced; 1/4 cup toasted pepitas (pumpkin seeds); 1/4 cup crumbled feta cheese; 1/4 cup fresh cilantro leaves; Zest and juice of 1 lemon; 2 tablespoons tahini; 1 tablespoon honey; 2 tablespoons water (for dressing); Freshly ground black pepper, to taste

California-Inspired Farro Grain Bowl with Smoky Chickpeas & Lemon-Tahini Drizzle

SproutedBanana5706

This visually stunning grain bowl is inspired by the vibrant, California-casual style of Heidi Swanson. It layers chewy farro, smoky-spiced chickpeas, and crisp-tender broccolini with creamy avocado, juicy cherry tomatoes, and tangy feta. Toasted pepitas add crunch, while a bright lemon-tahini drizzle ties everything together. Every element is thoughtfully seasoned and arranged for a nourishing, photogenic meal that’s as delicious as it is beautiful—perfect for sharing on your favorite feed or savoring at your kitchen table.

Ingredients

Instructions

Combine farro, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes or until tender. Drain any excess water and set aside.
While the farro cooks, preheat oven to 425°F (220°C). Toss chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, cayenne, and a pinch of salt. Spread on a baking sheet. On the same sheet, toss broccolini with remaining 1 tablespoon olive oil and a pinch of salt. Roast both for 15 minutes, stirring chickpeas halfway, until chickpeas are crisp and broccolini is just tender.
Whisk together lemon zest, lemon juice, tahini, honey, water, and a pinch of salt and pepper in a small bowl to make the dressing.
To assemble, divide farro among 4 bowls. Arrange roasted chickpeas, broccolini, cherry tomatoes, and avocado slices artfully on top.
Drizzle with lemon-tahini dressing. Sprinkle with pepitas, feta, and cilantro leaves. Finish with a grind of black pepper. Serve immediately and enjoy!