Mediterranean Brunch Grain Bowl with Chickpeas and Feta

Grain bowls earn their keep at brunch when the grain itself carries flavor instead of just filling space, so this one starts with farro simmered until chewy, then gets tossed warm with lemon and olive oil before anything else goes on top. Chickpeas add staying power, feta adds salt and tang, and a scatter of herbs pulls the whole bowl toward the coast.

Ingredients

• 1 cup farro, rinsed
• 2 1/2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 small red onion, thinly sliced
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup crumbled feta
• 1/4 cup extra-virgin olive oil, divided
• Juice of 2 lemons
• 1 tsp dried oregano
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• Salt and black pepper, to taste

Instructions

1. Combine farro and water or broth in a saucepan. Bring to a boil, then reduce heat and simmer, covered, for 25-30 minutes, until tender and chewy. Drain any excess liquid.
2. While the farro cooks, whisk together 3 tbsp olive oil, lemon juice, oregano, salt, and pepper for the dressing.
3. Transfer the warm farro to a large bowl and toss with half the dressing.
4. Add the chickpeas, tomatoes, cucumber, red onion, and olives. Toss gently to combine.
5. Divide the bowl among four plates or shallow bowls. Top with crumbled feta, parsley, and mint.
6. Drizzle with the remaining dressing and the last tablespoon of olive oil just before serving.

Nutrition Facts (per serving)

Make a double batch of farro on Sunday and this bowl comes together in ten minutes for the rest of the week.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.