Although this recipe has a few steps, it can be simplified by prepping the farro, dressing or crispy chickpeas a couple of days ahead of time. Each will keep fine for a few days/up to a week. Of course you can make substitutions in this bowl, but this blend of ingredients is a magical mix, it’s one of the few times I would say “stick to the line up!”, you won’t be disappointed.
Ingredients
Chicken Breast
Chicken Breast, 1 grilled or 2/3 cup per bowl, cut in bite sized pieces
Tear Drop Tomatoes, ½ cup -halved, lightly salted
Kalamata Olives, 4 Tbs. halved
Spiced Chickpeas, ½ cup (see recipe below)
Cauliflower and Broccoli, 1 ½ Cup – Pre-roasted, cut into bite sized chunks
Curried Farro, 1 ½ Cup – pre-cooked (see recipe below)
Baby Mixed Greens, 5 cups (loosely packed)
Lemony-Garlic Tahini Dressing
Yields: 1 ¼ cup
Fresh Lemon Juice, ¼ cup
Tahini, ½ cup
Garlic cloves, medium- 3, grated
Ground Cumin, ¼ tsp.
Olive Oil, 2 Tbs.
Agave Syrup, ½ tsp.
Water, ¼ cup
Kosher Salt, ¼ tsp.
Pepper, fresh ground – 10 grinds
Roasted Crispy Chickpeas
Yields: ~ 1 cup
Chickpeas, one can, drained rinsed
Olive Oil, 1 Tbsp.
Hot Smoked Paprika, ½ tsp.
Ground Cumin, ½ tsp.
Cayenne Pepper, ½ tsp.
Lemon, one squeeze of a ½ wedge
Curried Farro
Yields: ~ 3 cups
Quick cooking Farro, One package
Curry Powder (Japanese preferred), 2 Tbsp.
Kosher Salt, 1 tsp.
Please buy organic whenever possible!
Preparation
Lemony-Garlic Tahini Dressing
Combine all ingredients and blend with either an immersion blender or food processor. Cool in refrigerator. Will keep in air-tight container for up to one week.
Roasted Crispy Chickpeas
Using a toaster oven set for “toast-dark setting”, toast the chickpeas for 20-25 minutes. Or, using a conventional oven set at 400ºF, and roast for 30 minutes. Remove and toss the peas with olive oil, squeeze of lemon juice and then spices – toast again for 5 minutes or roast again for about 8-10 minutes. Turn off toaster oven (or big oven) and let cool down in there, this helps seal in the crunch.
Curried Farro
Cook Farro according to package instructions. Add the curry and salt to the water prior to bringing it to a boil, stir to mix well. This will end up make a solid 4-5 cups of Farro, but you’ll love all the leftovers, believe me!
Assemble the bowls by first arranging the mixed greens for
the bed. Then place the farro in the center, then around that beautiful yellow center of farro, place the olives, chickpeas, cauliflower and broccoli, chicken and tomatoes. Serve with the dressing on the side. Enjoy!
Dinner, Lunch, Low to No Sugar, Mains, Bowls, Dairy Free, Keto-Friendly