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Grilled Vegetable and Chickpea Grain Bowl

Delicious grilled vegetables, chickpeas and farro in a smooth and creamy tahini dressing.
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: lunch, Salad, Side Dish
Cuisine: Canadian
Keyword: farro, grain bowls, grilled vegetables, healthy, vegetarian
Servings: 6
Calories: 368kcal

Ingredients

For the Grain Bowl

  • 1 red bell pepper seed and quartered
  • 1 small zucchini sliced lengthwise
  • 1 small eggplant sliced lengthwise
  • 10-15 asparagus spears woody stems removed
  • 1 cup farro
  • 18 ounces chickpeas rinsed and drained
  • 3-4 cups baby spinach rinsed and dried

For the Tahini Dressing

  • ¼ cup tahini
  • ¼ cup mayonnaise or plain yoghurt
  • 1 garlic clove finely minced or grated
  • 1 tbsp lemon juice
  • 1 tbsp honey or maple syrup
  • water as needed

Instructions

  • Place the farro and 2 cups water in a medium saucepan and bring to a boil. Reduce the heat and let simmer until the farro is al dente, about 20 minutes. Drain off any extra water.  Set aside.
  • While the farro is cooking prepare the dressing.
    Place the tahini, mayonnaise or yoghurt in a bowl along with the lemon juice, and honey, and minced garlic and whisk to combine. Add water to thin the mixture to your desired salad dressing consistency. Taste and add salt if needed.
  • Rinse the chickpeas thoroughly under cold water, drain well and set aside
  • Heat an outdoor grill for medium-high, direct heat.
    Trim and cut the vegetables while the grill heats. Drizzle the vegetables on both sides with the olive oil and season with salt.
    Grill the vegetables in a single layer, starting with the peppers as they will take the longest (about 8-10 minutes), followed by the eggplant and zucchini (about 7-8 minutes) and finally the asparagus (about 4-6 minutes).
    Note: You can also use roasted vegetables for this dish. Simply toss in olive oil and roast on a baking sheet at 425 degrees F, stirring occasionally, for 30 -45 minutes.
  • Cut the vegetables into roughly one inch pieces and place in a large bowl or container. Add the farro and chickpeas and stir to combine.
  • Serve warm, spooned over the baby spinach with some tahini dressing spooned over top, with extra dressing on the side for people to help themselves. Or transfer to a sealed container and refrigerate for up to 3 days.

Nutrition

Calories: 368kcal | Carbohydrates: 51g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 318mg | Potassium: 774mg | Fiber: 13g | Sugar: 7g | Vitamin A: 2440IU | Vitamin C: 46mg | Calcium: 92mg | Iron: 4mg
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