Roasted Chickpea & Ancient Grain Power Bowls with Lemon-Garlic Tahini Drizzle
Reimagine your meal-prep with these vibrant, nutrient-dense power bowls. We combine the satisfying chew of farro and quinoa with spice-dusted, perfectly roasted chickpeas and a rainbow of crisp garden vegetables. A luscious, salt-free lemon-garlic tahini drizzle ties everything together for a lunch or dinner that’s as nourishing as it is delicious.
Servings 6
Calories 545kcal
Ingredients
For the Ancient Grain Foundation:
- 1 cup dry farro rinsed
- 1 cup dry red or tri-color quinoa rinsed
- 4 cups water or unsalted vegetable broth
For the Spice-Dusted Roasted Chickpeas:
- 3 cups cooked chickpeas from 1 ½ cups dried, or two 15-oz cans, no salt added, rinsed and thoroughly dried
- 1 ½ tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon garlic powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon black pepper
For the Lemon-Garlic Tahini Drizzle:
- ½ cup high-quality runny tahini (unsalted)
- ⅓ cup cold water plus more to thin
- 3 tablespoons fresh lemon juice
- 2 large cloves garlic finely grated or pressed
- 1 tablespoon extra virgin olive oil
- ½ teaspoon sumac optional, for brightness
For the Garden Medley & Assembly:
- 1 ½ cups chopped English cucumber
- 1 ½ cups cherry tomatoes halved
- 1 ½ cups chopped yellow or orange bell pepper
- ¾ cup thinly sliced red onion
- ½ cup Kalamata olives rinsed well and halved
- 1 cup packed fresh herbs roughly chopped (parsley and mint are recommended)
- Toasted sesame seeds for garnish
Instructions
- Cook the Grains: In a medium saucepan, combine the rinsed farro, rinsed quinoa, and 4 cups of water or unsalted broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until all the liquid is absorbed and the grains are tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
- Roast the Chickpeas: While the grains cook, preheat your oven to 400°F (200°C). Pat the rinsed chickpeas completely dry with a clean kitchen towel. In a large mixing bowl, whisk together the smoked paprika, cumin, turmeric, garlic powder, cinnamon, and black pepper. Add the dried chickpeas and the olive oil to the bowl, tossing vigorously to ensure every chickpea is evenly coated. Spread the chickpeas in a single layer on a large, rimmed baking sheet. Roast for 25-30 minutes, shaking the pan halfway through, until they are golden brown and audibly crisp.
- Prepare the Vegetables: As the chickpeas roast, prepare your fresh components. Chop the cucumber, halve the tomatoes, dice the bell pepper, thinly slice the red onion, and halve the rinsed olives. Roughly chop your fresh parsley and mint.
- Make the Tahini Drizzle: In a small bowl, combine the tahini, fresh lemon juice, and grated garlic. Whisk to form a thick paste. Slowly drizzle in the cold water while whisking continuously until the sauce becomes smooth and creamy. You are looking for a pourable, yet rich consistency; add more water by the teaspoon if needed. Stir in the extra virgin olive oil and optional sumac.
- Assemble the Bowls: To build the bowls, create a generous bed of the farro and quinoa blend in each of the six bowls. Arrange a portion of the crispy chickpeas alongside the grains. Artfully place distinct sections of cucumber, tomatoes, bell pepper, red onion, and olives around the bowl.
- Garnish and Serve: Just before serving, drizzle the Lemon-Garlic Tahini Drizzle generously over the entire bowl. Garnish with the chopped fresh herbs and a sprinkle of toasted sesame seeds.
Notes
- Achieving Crispy Chickpeas: For the crispiest chickpeas possible, after rinsing and draining, spread them on a baking sheet and let them air dry for 30 minutes before seasoning and roasting.
- Dressing Consistency: Tahini can vary in thickness. If your sauce seizes up or becomes too thick, simply whisk in more cold water one teaspoon at a time until it reaches the desired smooth, pourable consistency.
- Meal Prep Strategy: For best results, store the grain blend, chickpeas, chopped vegetables, and dressing in separate airtight containers in the refrigerator for up to 4 days. Assemble and dress just before eating to maintain maximum freshness and crunch.
Nutrition Facts
Per serving: 1 of 6 bowls- Calories: 545 kcal
- Total Fat: 26 g
- Saturated Fat: 3.5 g
- Sodium: 155 mg
- Total Carbohydrates: 64 g
- Dietary Fiber: 17 g
- Sugars: 5 g (0 g added)
- Protein: 20 g