Farro Bowls with Broccoli and Chickpeas

Here are a few simple tips to read before you start so your farro bowls turn out perfectly every time.

• Rinse the farro: Give the farro a quick rinse in a fine mesh sieve under cold water. This helps remove extrastarch and any dust, so the cooked grain is chewy and not gummy.
• Use the right liquid ratio: For every cup of farro, you will want about two cups of water or broth. Using broth instead of water adds extra flavor to the base of the bowl.
• Cut broccoli evenly: Chop the broccoli into similar-sized florets so they roast evenly. Smaller pieces will get crispier; larger florets will stay a bit more tender in the center.
• Dry the chickpeas well: After rinsing the chickpeas, pat them dry with a clean towel or paper towel. Dry chickpeas crisp up much better in the oven and will not steam in the pan.
• Prep the tahini sauce ingredients: Tahini can be thick, so have your lemon juice, garlic, water, and seasonings ready to go. This makes it easier to thin the sauce to a smooth, pourable consistency without overdoing the water.

How to Make Farro Bowls with Broccoli and Chickpeas

Here is a simple overview of how to bring these farro bowls together from start to finish.

1. Cook The Farro

Add the rinsed farro and water or broth to a pot with a pinch of salt. Bring it to a boil, then reduce to a gentle simmer, cover, and cook until the grains are tender but still chewy. Drain off any extra liquid and set the farro aside.

2. Roast The Broccoli And Chickpeas

Spread the broccoli florets on a baking sheet and toss with olive oil, salt, and pepper. Roast until the broccoli starts to brown and crisp on the edges, then add the chickpeas to the same pan and continue roasting until everything is golden and lightly crisped.

3. Make The Lemon Tahini Sauce

While the veggies roast, mince the garlic and sprinkle it with a little kosher salt. Use the side of your knife to press and mash it into a paste. Stir the garlic paste into the tahini with lemon juice, then slowly whisk in water a little at a time until the sauce is smooth and pourable. Season with salt, pepper, and red pepper flakes.

4. Assemble The Bowls

Add a scoop of farro to each bowl, then top with roasted broccoli and chickpeas. Drizzle generously with the lemon tahini sauce and finish with any extra toppings you like, such as herbs, nuts, or seeds.

Instant Pot Method for Farro

If you love using your Instant Pot, here is an easy way to cook the farro in it for these bowls.

• Rinse the grain: Rinse the farro under cold water in a fine mesh sieve until the water runs mostly clear.
• Add to the pot: Add the farro and water or broth to the Instant Pot with a pinch of kosher salt. Use roughly a 1:2 ratio of farro to liquid.
• Pressure cook: Seal the Instant Pot and cook on Manual/High Pressure until the farro is tender and chewy. Let the pressure naturally release before opening the lid.
• Drain and fluff: Drain any extra liquid if needed, then fluff the farro with a fork and use it in your grain bowls as usual.

Recipe Tips and Tricks

Here are the best pro tips to make these Farro Bowls with Broccoli and Chickpeas come out perfectly every time.

• Change up the grain: If you do not have farro or want a gluten-free option, swap in quinoa, brown rice, barley, or another cooked grain you love. Just cook it separately according to package directions and assemble the bowls the same way.
• Play with the veggies: Roasted broccoli is delicious here, but you can toss in cauliflower, Brussels sprouts, zucchini, sweet potatoes, green beans, or a mix of whatever is in your crisper. Just cut everything into similar sizes so it roasts evenly.
• Add protein: These farro broccoli bowls taste great with some added protein. Shrimp, tofu, rotisserie chicken, and hard or soft-boiled eggs are some possible options that taste wonderful in this dish. They are also delicious with black beans, like these Cuban Black Bean Bowls.
• Add crunch on top: Finish the bowls with a sprinkle of pistachios, almonds, sunflower seeds, sesame seeds, or cashews for extra crunch and healthy fats. Thinly sliced raw veggies like radishes, cucumbers, or red cabbage also add great texture.
• Swap the tahini if needed: If tahini is not your favorite, you can make a similar sauce with cashew butter or almond butter. Keep the garlic, lemon, and water the same, and adjust the seasoning to taste.
• Turn it into a salad bowl: Toss a handful of arugula, baby spinach, or chopped kale in the bowl and use a smaller portion of farro. The tahini sauce doubles as a creamy salad dressing, so you still get all the flavors in a more veggie-heavy bowl.
• Top with herbs: Finish with fresh parsley, cilantro, dill, basil, or mint for a bright, fresh pop of flavor.
• Switch up your toppings: Avocado is also a great addition that provides a source of protein and good fats. Add a dollop of garlic hummus, tzatziki, romesco, baba ganoush, or roasted red pepper dip. Or reach for fresh herbs like parsley, cilantro, mint, dill, or basil.
• Make it cheesy: Cheese provides a bit of added saltiness and flavor to this dish. Parmesan, goat cheese, or feta cheese tastes delightful sprinkled on top of this delicious farro bowl. Seasoned tofu feta is also a good vegan-friendly substitute.

Storage & Reheating

Here is how to store, reheat, and repurpose your farro bowls so they stay delicious.

• Store in the fridge: Let the farro, roasted broccoli, and chickpeas cool completely, then store them in airtight containers in the fridge for up to 4 days. Keep the tahini sauce in a separate container so it stays smooth and pourable.
• Store in the freezer: For longer storage, freeze the farro and roasted veggies (without the dressing) in an airtight container for up to 3 months. Thaw overnight in the fridge before serving.
• Reheat for meals: Reheat the farro and veggies in the microwave or in a skillet over medium heat with a splash of water or broth. Add the tahini sauce after reheating so it does not thicken or separate too much.
• Leftover ideas: Use leftovers as a base for grain bowls with different toppings, fold them into wraps, serve them alongside grilled protein, or toss them into a big salad with extra greens and herbs.