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Lemon Herb Farro Bowl

Lemon Herb Farro Bowls is made with farro, chickpeas and greens mixed with oil free Lemon Herb dressing.
Prep Time10 mins
Cook Time30 mins
Course: Bowls
Cuisine: Vegan
Keyword: Bowls
Author: Shelly Hughes


  • 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


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)