Marinated Chickpea & Farro Bowls

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Marinated Chickpea & Farro Bowls

Course: Dinner, Lunch, Main Course
Cuisine: American, Mediterranean
Keyword: dairy-free, vegan, vegetarian
Calorie: 300-400, Under 400, Under 450, Under 500
Protein: 10-20g
Fiber: 5-10g
Servings: 3 servings
Calories: 394kcal


  • 1 1/2 cups Chickpeas (cooked)
  • 2 tbsps Balsamic Vinegar
  • 1 tbsp Maple Syrup (to taste)
  • 1/2 cup Chives (chopped)
  • Sea Salt & Black Pepper (to taste)
  • 1/2 cup Farro (rinsed)
  • 1/4 cup Pesto
  • 1 cup Cherry Tomatoes
  • 1 1/2 tsps Avocado Oil


  • Combine the chickpeas, balsamic vinegar, maple syrup, chives, salt, and pepper in a bowl. Set aside.
  • Meanwhile, cook the farro according to the package directions. Stir in the pesto. Set aside.
  • Toss the tomatoes in oil, salt, and pepper on a baking sheet. Broil for six to eight minutes on the middle rack.
  • Divide the farro, chickpeas, and tomatoes evenly between bowls. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to four days.
  • Serving Size

    One serving equals approximately 1 1/4 cup.
  • Additional Toppings

    Top with balsamic glaze, toasted nuts, mozzarella slices, ricotta, or burrata.
  • No Farro

    Use brown rice, quinoa, or pasta instead.


Calories: 394kcal | Carbohydrates: 54g | Protein: 15g | Fat: 13g | Cholesterol: 0mg | Sodium: 145mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1108IU | Vitamin C: 13mg | Calcium: 140mg | Iron: 3mg

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