Go Back
–+ servings
An overhead image of a white bowl that is filled with farro, chickpeas, pickled onions, and a drizzle of tahini dressing.
4 from 3 votes

Vegan Farro Bowls

Author - Gena Hamshaw
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yields: 4 servings

Ingredients

  • 1 cup pearled or hulled farro (200g)
  • 1 teaspoon kosher salt
  • 1-2 heaping cups broccoli florets (substitute cauliflower florets, zucchini pieces, green beans cut into 2-inch/5cm pieces, or another bite-sized vegetable of choice)
  • 4 heaping cups baby arugula, roughly torn or chopped
  • 2 cups chopped or torn radicchio leaves
  • 1 1/2 cups cooked chickpeas (240g; 1 15-oz/425g can, drained and rinsed)
  • 1 1/3 cups red grapes, halved  (215g)
  • 1 cup pickled red onions
  • 1/2 cup shelled, roasted, and salted pistachios, whole or roughly chopped
  • 3/4 cup Dijon lemon tahini dressing

Instructions

  • Fill a medium/3 quart sauce pot with water and add the salt. Bring the water to a boil over medium high heat. Add the farro. When the water reaches a boil again, reduce the heat to medium low. Boil the farro—uncovered, just like pasta!—for 25 minutes. Drain the farro and return it to the sauce pot to cool. Allow the farro to come to room temperature before assembling bowls. You can prepare the farro up to 4 days ahead of preparing the bowls and store it in an airtight container in the fridge. 
  • While the farro cooks, bring another pot of water to boil and fit it with a steamer attachment. Add the broccoli. Steam for 3-5 minutes, or until the florets are crisp tender. Alternatively, you can microwave cook them till crisp tender. Allow the broccoli florets to come to room temperature before assembling your bowls. 
  • To assemble the bowls, divide the arugula and radicchio between 4 bowls (or storage container bowls). Top each with 1/4 of the cooked farro, chickpeas, broccoli florets, and grapes.
  • Add 2-4 tablespoons of pickled red onion to the top of each, then sprinkle the bowl with 2 tablespoons of the pistachios. Drizzle each bowl with 2-3 tablespoons of the Easy Lemon Dijon Tahini dressing and serve. 
  • Alternatively, assemble the bowls and store them in airtight containers in the fridge for up to 4 days. Store the dressing separately and dress the bowls right before eating.