Crispy Chickpea and Farro Tabbouleh Bowls with Feta and Tahini-Yogurt Sauce
 
 
Crispy chickpea and farro tabbouleh bowls that are positively bursting with flavor! A hearty farro base is paired with fresh veggies, a lemon vinaigrette, and topped with a tahini-yogurt sauce.
Yield: 4 servings
Ingredients
  • 2 (13.5 oz) cans chickpeas, drained and rinsed
  • 2 red bell peppers, seeded and cut into 1-inch cubes
  • 4 tbsp olive oil, divided
  • 2 tbsp harissa
  • salt and black pepper, to taste
  • 1 cup farro
  • juice of 1 lemon
  • 1 Persian cucumber
  • 2 tomatoes
  • ¼ cup dill, minced
  • ¼ cup parsley, minced
  • 6 oz feta cheese, crumbled
For the tahini-yogurt sauce
  • ¼ cup Greek yogurt
  • 1 tbsp tahini
  • 2 tbsp water
  • 1 garlic clove, grated
  • salt and black pepper, to taste
Instructions
  1. Heat oven to 450F.
  2. In a large bowl, toss the chickpeas with the red bell peppers, 2 tbsp of the olive oil, and harissa. Spread on a parchment-lined baking sheet in a single layer. Season to taste with salt and black pepper. Roast for 25-30 minutes, or until the peppers are tender and the chickpeas are crispy, rotating the pan halfway through.
  3. Meanwhile, prepare the farro. In a medium pot, combine the farro and enough water to cover by 2 inches. Season the water with salt and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until the farro is tender. Drain well.
  4. In large serving bowl, whisk together the lemon juice, remaining 2 tbsp olive oil, and a pinch of salt. Place the farro in the bowl on top of the dressing and allow to cool slightly.
  5. Cut the cucumbers in half lengthwise. Scoop any seeds out and discard them. Dice the cucumbers and add them to the bowl with the farro. Do the same thing with the tomatoes.
  6. Add the fresh dill, parsley, feta, crispy chickpeas, and roasted peppers to the bowl with the farro and toss to combine. Season to taste with lemon juice, salt and black pepper.
  7. Divide among serving bowls.
For the tahini-yogurt sauce
  1. In a small bowl, whisk together the Greek yogurt, tahini, water, and garlic. Season to taste with salt and black pepper. Drizzle over individual bowl just before serving.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/04/crispy-chickpea-and-farro-tabbouleh-bowls-with-feta-and-tahini-yogurt-sauce.html