Farro Bowls -

a loaded bowl with fresh veggies, farro, chickpeas and hummus.

Farro Bowls

These farro bowls are fresh, hearty, and easy to throw together, combining chewy grains with crisp vegetables and a bright, flavorful dressing. They’re just as good for a simple lunch as they are for a low-effort dinner.

Course dinner, Lunch, Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 20

Total Time 20

Servings

Calories 377kcal

Author Ann Otis

Ingredients

For the dressing

3 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
1 clove garlic grated or minced (to taste)
1/2 teaspoon kosher salt plus more as needed
1/4 teaspoon ground black pepper plus more as needed

For the bowls

1 cup uncooked farro
1 15-ounce can chickpeas, drained
1 pint grape tomatoes halved
1 hot house cucumber diced (2 cups)
1/4 cup kalamata olives sliced
1/4 cup feta cheese crumbled
1/4 cup shallots thinly sliced
1 tablespoon chopped fresh oregano
1/4 cup hummus

US Customary - Metric

Instructions

In a medium saucepan, cook the farro according to package instructions.
Meanwhile, in a small bowl, whisk together the dressing ingredients and prep the remaining ingredients.
Divide the farro into 4 serving bowls and top with the chickpeas, tomatoes, cucumber, olives, feta, shallots, and oregano.
Re-whisk the dressing and drizzle over the bowls.
Top each bowl with a dollop of hummus and serve.

Video

Notes

Storage Instructions

These farro bowls keep surprisingly well, especially if you store the components separately. The farro, chickpeas, and chopped vegetables can all be prepped ahead and refrigerated for 3-4 days.

Keep the dressing in its own container, and wait to add the feta, herbs, and hummus until just before serving so everything stays fresh and bright. If you prefer a warmer base, the farro reheats nicely in the microwave before you assemble your bowl.

Nutrition