Cold-Roasted Farro and Chickpea Grain Bowl with Lemon-Tahini Dressing

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A wholesome vegan grain bowl featuring nutty farro and crispy chickpeas tossed with a bright lemon-tahini dressing and fresh herbs. This Mediterranean-inspired rice and grain recipe (vegan), ready in about 50 minutes, pairs farro, water, canned chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup farro
• 3 cups water
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp, divided olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 small, minced garlic clove
• 2 tbsp warm water
• 1/4 cup chopped fresh parsley
• 1 cup halved cherry tomatoes

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup farro under cold water. Combine with 3 cups water and 1/2 tsp salt in a medium pot. Bring to a boil, then simmer uncovered for 25-30 minutes until tender but chewy. Drain and cool to room temperature.
2. Step 2: Preheat oven to 400°F. Toss 1 can drained chickpeas with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy, shaking pan halfway through.
3. Step 3: In a small bowl, whisk 3 tbsp tahini, 2 tbsp fresh lemon juice, 1 minced garlic clove, 2 tbsp warm water, and a pinch of salt until smooth and creamy.
4. Step 4: In a large bowl, combine the cooled farro, roasted chickpeas, 1 cup halved cherry tomatoes, and 1/4 cup chopped fresh parsley. Drizzle with the lemon-tahini dressing and 1 tbsp olive oil, tossing gently to combine.
5. Step 5: Serve immediately or chilled as a refreshing vegan grain bowl.