Farro and Roasted Chickpea Buddha Bowl with Tahini Dressing

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

A nourishing bowl featuring nutty farro, crispy roasted chickpeas, fresh greens, and a creamy tahini-lemon dressing. This Mediterranean-inspired rice and grain recipe (vegan), ready in about 45 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 380 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

• 3/4 cup farro
• 2 1/2 cups water
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 2 tbsp olive oil
• 1 tsp salt
• 3 cups mixed salad greens
• 1 cup, halved cherry tomatoes
• 1/2 medium, diced cucumber
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp warm water
• 1/2 clove, minced garlic
• 1 tsp maple syrup

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

Instructions

1. Step 1: Rinse 3/4 cup farro and combine with 2 1/2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes until tender and chewy. Drain excess water if needed.
2. Step 2: Preheat oven to 425°F. Toss 1 can drained chickpeas with 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1 tablespoon olive oil. Spread on a baking sheet and roast for 20 minutes until crispy.
3. Step 3: In a small bowl, whisk 3 tablespoons tahini with 2 tablespoons lemon juice, 2 tablespoons warm water, 1/2 minced garlic clove, and 1 teaspoon maple syrup until smooth and creamy.
4. Step 4: In a large bowl, combine cooked farro, 3 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1/2 diced cucumber. Drizzle with 1 tablespoon olive oil and toss gently.
5. Step 5: Divide salad into bowls, top with crispy roasted chickpeas, and drizzle with tahini dressing before serving.