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Fresh Lemon Vinaigrette Grain Bowl Recipe with Roasted Chickpeas Easy and Healthy

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A quick and healthy grain bowl featuring nutty farro, crispy roasted chickpeas, and a bright lemon vinaigrette. Perfect for a fresh, filling lunch or light dinner.

Ingredients

Scale
  • 1 cup pearled farro (about 200g), rinsed
  • 1 can (15 oz/425g) chickpeas, drained and rinsed
  • 3 tablespoons extra virgin olive oil
  • Juice of 2 medium lemons (about 1/4 cup or 60ml)
  • 2 cloves garlic, minced
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley or cilantro
  • 2 cups mixed greens or baby spinach
  • 1 small cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, sliced (optional)

Instructions

  1. Rinse 1 cup (200g) farro under cold water. Add to a medium saucepan with 3 cups (720ml) water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook uncovered for 20-25 minutes until tender but chewy. Drain any excess water and set aside to cool slightly.
  2. Preheat the oven to 425°F (220°C). Pat the rinsed chickpeas dry with a kitchen towel to ensure crispiness. Toss them with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika (if using), salt, and pepper. Spread evenly on a parchment-lined baking sheet.
  3. Roast the chickpeas for 25-30 minutes, shaking the pan halfway through for even cooking. They should be golden and crunchy but not burnt. Reduce oven temperature if they brown too fast.
  4. In a small bowl, whisk together juice of 2 lemons (about 1/4 cup/60ml), 1 tablespoon olive oil, minced garlic, and 1 teaspoon honey or maple syrup. Season with salt and pepper to taste. Adjust acidity or sweetness as desired.
  5. Dice 1 small cucumber, halve 1 cup cherry tomatoes, chop 1/4 cup fresh parsley or cilantro, and slice 1 ripe avocado if using.
  6. In a large mixing bowl, combine cooked farro, roasted chickpeas, mixed greens or baby spinach, cucumber, tomatoes, and herbs. Drizzle with the lemon vinaigrette and toss gently to coat evenly.
  7. Portion into bowls and top with sliced avocado. Add extra salt or a drizzle of olive oil if desired. Serve immediately or pack for later.

Notes

Dry chickpeas thoroughly before roasting for maximum crispiness. Taste and adjust seasoning of the lemon vinaigrette before tossing. Keep dressing separate if prepping ahead to avoid soggy greens. Reheat grains and chickpeas gently if serving warm.

Nutrition

Keywords: grain bowl, lemon vinaigrette, roasted chickpeas, farro, healthy lunch, easy recipe, plant-based, vegetarian

Find it online: https://lirafood.com/fresh-lemon-vinaigrette-grain-bowl-recipe-with-roasted-chickpeas-easy-and-healthy/