Farro and Roasted Chickpea Buddha Bowl with Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Farro and Roasted Chickpea Buddha Bowl with Tahini Dressing take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Farro and Roasted Chickpea Buddha Bowl with Tahini Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep farro from drying out.

Can I substitute ingredients in Farro and Roasted Chickpea Buddha Bowl with Tahini Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Farro and Roasted Chickpea Buddha Bowl with Tahini Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Farro and Roasted Chickpea Buddha Bowl with Tahini Dressing vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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