Vegetarian Za'atar-Tahini Chickpea Farro Bowl with Roasted Peppers
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Learn more →Ingredients
4 servings
For the farro
- 1 cup farro, rinsed
- 2 ½ cups water
- ½ tsp salt
For the roasted chickpeas and peppers
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 large bell peppers (any color), cut into 1-inch strips
- 3 tbsp extra virgin olive oil, divided
- 2 tsp za'atar, divided
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp salt
For the tahini dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 1 small garlic clove, finely grated
- 3–4 tbsp water, to thin
- ¼ tsp salt
For serving
- 2 cups baby arugula or mixed greens
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 1 tsp za'atar, for finishing
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the drained chickpeas thoroughly dry with paper towels — the drier they are, the crispier they will roast.
- 2
Spread the chickpeas and bell pepper strips on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil, then sprinkle with 1 tsp of the za'atar, the cumin, smoked paprika, and 1/4 tsp salt. Toss to coat evenly, then spread into a single layer, keeping the chickpeas and peppers in separate areas of the pan so the chickpeas can crisp.
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