Grain Bowl

5 from 2 votes

This quick and tasty Grain Bowl with farro, veggies, chickpeas, feta, and a delicious lemon-tahini dressing is about to be your new go-to meal!

Prep Time20

Total Time20

Course: Dinner, Lunch

Cuisine: American, Healthy, Vegetarian

Keyword: farro bowl, grain bowl, grain bowls

Servings: bowl (enough dressing for 4–6 bowls)

Author: Chelsea Lords

Cost: $5.85

Equipment

Wide-mouth Mason Jar with a lid

Ingredients

For 1 Bowl (easy to scale up)

1/2 cup cooked farro or another grain you like, see note 1
1/3 cup diced cucumber
1/3 cup halved cherry tomatoes
1/3 cup chickpeas drained and rinsed
1/4 of 1 large ripe avocado diced
2 tablespoons finely diced red onion optional
1 tablespoon feta cheese optional
Fresh parsley optional, for serving

Dressing (see note 2)

1 large lemon
1/4 teaspoon garlic powder
3 tablespoons tahini paste see note 3
2 tablespoons maple syrup
2 tablespoons olive oil
1 tablespoon red wine vinegar
3/4 teaspoon dried oregano
Salt and pepper

US - Metric

Instructions

Zest a lemon to get 1 teaspoon zest and juice it for 3 tablespoons of juice. Add all dressing ingredients to a wide-mouth jar. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper (or to taste). Secure the lid and shake well until everything is combined. Taste and adjust as needed. Store in the fridge and shake before using.
Layer cooked farro, cucumber, tomatoes, chickpeas, avocado, red onion, and feta in a large bowl or plate. Drizzle the dressing over the top to taste. Serve with lemon wedges, fresh parsley, and a sprinkle of salt and pepper. Enjoy!

Video

Notes

Note 1: Use your favorite grain—brown rice, quinoa, or bulgur. I like to cook a large batch of farro at the start of the week for quick meal prep.

Note 2: If you want a change from tahini, try a tahini-free Greek Salad Dressing or Lemon Vinaigrette.

Note 3: Tahini is a rich, nutty sesame seed paste that adds creaminess to the dressing. For the best flavor, choose a high-quality tahini.

To Meal Prep: Cook farro ahead and store it in the fridge. Rinse and drain chickpeas, then chill them too. Make the lemon dressing and keep it in the fridge. The dressing keeps well in the fridge for 5–7 days; shake before using. When ready, chop the veggies and put it all together!

Storage: Store components separately to keep them fresh. Combine just before serving to maintain the crispness of the veggies and the texture of the farro.

Nutrition