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Mediterranean Farro Bowl

A salad bowl with kalamata olives, farro, chickpeas, tomatoes, cucumber, garnished with parsley and a roasted red pepper sauce.
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Summer vegetables, whole grain farro and garbanzo beans come together with a bright and tangy roasted red pepper sauce. 

Ingredients

Scale

Roasted red pepper sauce

  • 1 16 ounce jar roasted red peppers, drained
  • 2 cloves garlic
  • Juice of 1 large lemon
  • 1/2 cup of almonds (roasted)
  • 2 tablespoons of olive oil
  • 1/2 teaspoon salt

For the bowls

  • 1/2 cup cooked farro
  • 3/4 cup garbanzo beans 
  • 5 kalamata olives (sliced)
  • 2 cups kale
  • 1/2 cucumber, diced
  • 1/2 cup cherry tomatoes, sliced
  • 1/2 tsp olive oil
  • Squeeze of lemon
  • Parsley and dill to top

Instructions

  • Put all the ingredients for the sauce in a food processor or blender until mostly smooth.
  • Cook the farro according to package directions.
  • While farro is cooking, add kale to bowl with the 1/2 teaspoon of olive oil (optional) and a squeeze of lemon juice. With clean hands, massage the dressing into the leaves for about a minute (this makes the kale more tender)
  • When the farro is done and cooked, build yourself a bowl! 

Notes

I wrote the recipe and calorie information for a single serving for those who are tracking their macros but feel free to build your bowl however you like!

Nutrition

Find it online: https://eatbeautifullyblog.com/mediterranean-farro-bowl/