Okay, this summer farro bowl is SO good! It tastes even better than it looks from the picture. I never knew how delicious roasted chick peas were! Oops, I forgot the cilantro. Let me run to the garden and get some…
even better but it was still good without it. I also wanted to add lime but I didn’t have one on hand (oh, the possibilities if I could only grow a lime tree in my backyard).
I think the lime juice would have brought in all the flavors together along with the avocado. I’ll have to try that next time. I think I’ll have seconds.
Summer Farro Bowl
1 red onion, sliced
1 zucchini squash, chopped
1 can chickpeas
1 tbsp extra virgin olive oil
salt and pepper (I used seasoned salt)
1 cup farro prepared according to package directions
1 1/2 tsp chicken bouillon
Drain the chickpeas and empty can onto the baking sheet. Cut onions and zucchini placing them onto the baking sheet. Add Olive Oil and seasoned salt and mix. Preheat oven to 425 and bake for 25 minutes until browned flipping vegetables once midway through the cooking time.
Add 1 1/2 tsp bouillon to the 1 1/2 cups of water used to make the farro.
When vegetables are browned, make individual plates of farro, vegetables, topped with lime, avocado and cilantro. Oh, so delicious and so satisfying.