Lemon Herb Farro Bowl
This Lemon Herb Farro Bowl makes for a great veggie lunch or dinner! Veggie bowls are one my favorite ways to eat a meal. What I really like about this bowl is that it’s packed with flavor, simple to make and great for leftovers! I love leftovers because it makes lunch really simple.
Lemon Herb Dressing is very flavorful and takes just minutes too make and is oil free. The dressing uses the aquafaba from the chickpeas, which is the liquid in the can. Aquafaba thickens up the dressing without adding extra fat. This dressing goes great with the chewy texture of the farro.
What is Farro?
Farro is a chewy protein and fiber rich whole whole grain. Similar to health benefits of quinoa, but has the taste and texture of barley. Just to be clear, farro is not gluten free since it’s made from a type of wheat. But if you are ok with wheat, farro is a great whole grain to add to your pantry and shopping list. Farro goes great in soups, salads, veggie bowls and sautés.
Lemon Herb Farro Bowl
Farro is a great protein and fiber source. Nutritional information below.
- 6 grams of protein per 1/4 of a cup
- 5 grams of fiber per 1/4 of a cup
- Vitamin B3
- Magnesium
- Zinc
- Iron
Ingredients in the Lemon Herb Farro Bowl?
Lemon Herb Farro Bowl Ingredients
- Cooked Farro
- Chickpeas
- Arugula (I like arugula but feel free to substitute chopped spinach, kale or swiss chard)
- Lemon Herb Dressing (is oil free)… (the recipe is included below)
How to cook Farro?
- Rinse the farro under cold water. I like to to use a strainer to rinse the farro. This is good to do with most grains like rice and quinoa as well.
- Bring 2 cups of water, plus 1 cup of farro to a boil. Reduce the heat, cover and let simmer for about 30 minutes until the farro softens or there’s a chewy texture. Remove from the heat and let stand covered so the farro can absorb the rest of the liquid.
Next… Let’s Make the Lemon Herb Dressing: (oil free dressing)
- Aquafaba (liquid from the chickpea can)
- Fresh lemon juice, more to taste
- Fresh thyme leaves
- Garlic clove
- Chopped Parsley
- Dijon mustard
- Sea salt, more to taste or optional
- Freshly ground black pepper
- Pinch of red pepper flakes, optional
Let’s create the dressing. Chop up the garlic, parsley and thyme. To a bowl, add in garlic parsley, thyme and the rest of the ingredients and whisk together. Set aside.
Easily Assemble the Lemon Herb Farro Bowl!
Once you have the dressing made and the farro cooked. Assembly only takes a couple of minutes.
Lemon Herb Farro Bowl
Side Note: If you are using arugula or kale, I suggest chopping up the greens, squeezing some fresh lemon juice, and massaging the greens with lemon juice. This helps break the greens down. If you are using spinach you can skip this step.
To a large bowl, add cooked farro. Add in chickpeas, greens, and the Lemon Herb Dressing and mix together.
This is a flavorful dish! I love it ❤️… You can taste the freshness in the bowl with herbs in the dressing and mixed with the chewy texture of the farro makes for a perfect bowl.
Lemon Herb Farro Bowl
Ready to be served. You can serve this dish warm or at room temperature. If you have any leftovers, you can squeeze some fresh lemon juice to boost up the flavor. It stays fresh in the refrigerator about 3-5 days.
Ingredients
- 1 cup farro
- 2 cup water
- chickpeas
- 2 cups greens, chopped
Lemon Herb Dressing
- 4 tbsp aqufaba liquid from the chickpea can
- 1 tbsp fresh lemon juice
- 1/2 tsp fresh thyme leaves
- 1/2 cup parsley, chopped
- 1 garlic clove, minced 1 tsp
- 1/4 tsp Dijon mustard
- 1/4 tsp sea salt, more to taste
- black pepper to taste
- pinch of red pepper flakes, optional
Instructions
Cooking Farro
- Rinse the farro under cold water. I like to to use a strainer to rinse the farro. Bring 2 cups of water plus 1 cup of farro to a boil. Reduce heat and cover and simmer for about 30 minutes until the farro soft or chewy texture. Remove from the heat and let stand covered so the farro can absorb the rest of the liquid about 10 minutes.
Lemon Herb Dressing
- Chop up the garlic, parsley and thyme. To a bowl add in garlic parsley, thyme and the rest of the ingredients and whisk together. Set aside.
Assemble the Bowl
- If you are using arugula or kale, I suggest chopping up the greens and squeezing some fresh lemon juice and massaging the greens with lemon juice. Helps break the greens down. If you are using spinach you can skip this step.To a large bowl add the cooked farro, chickpeas, greens, and the Lemon Herb Dressing and mix together.(You could also use the same pot you cooked the farro in depending on the size of the bowl)
