Save The first time I made this bowl, it was a Wednesday evening when I needed something that felt like a hug after a chaotic day. The aroma of cumin and paprika roasting in the oven filled the kitchen, and my roommate wandered in asking what smelled so incredible. We ended up eating standing up at the counter, too impatient to even set the table. That's when I knew this recipe was special enough to become a regular.
Last summer, I brought these bowls to a friend's backyard picnic, and honestly, they stole the show. People kept asking about the sauce that little tangy drizzle that ties everything together like magic. Seeing everyone go back for seconds, building their perfect bite combinations, reminded me why sharing food matters so much.
Ingredients
- 2 large boneless skinless chicken breasts: These roast up beautifully juicy and slice perfectly over the bowl
- 1 tbsp olive oil: Helps those spices cling and creates gorgeous caramelized edges
- 1 tsp ground cumin: The earthy backbone that makes everything taste Mediterranean and warm
- 1/2 tsp smoked paprika: Adds this subtle smoky depth that people cant quite put their finger on
- 1/2 tsp salt: Essential for bringing out all the flavors
- 1/4 tsp black pepper: Just enough kick to wake up your palate
- 1 cup farro uncooked: Chewy nutty and satisfying its the grain that keeps you full for hours
- 3 cups water: The perfect ratio for tender but not mushy farro
- 1/2 tsp salt: Farro needs salt while cooking or it tastes bland
- 4 cups mixed baby greens: Pick whatever looks freshest spinach arugula or kale all work beautifully
- 1 cup cherry tomatoes halved: Little bursts of sweetness that balance the earthy spices
- 1 cup cucumber diced: Cool and refreshing crunch that cuts through the rich tahini
- 1/2 red onion thinly sliced: Adds a sharp bright bite that makes everything pop
- 1 can 400 g chickpeas drained and rinsed: These become crispy little flavor bombs when roasted
- 1 tbsp olive oil: Helps the chickpeas get that irresistible golden crunch
- 1/2 tsp ground cumin: Double down on that warm spiced flavor
- 1/4 tsp salt: Enhances the natural nuttiness of chickpeas
- 1/3 cup tahini: The creamy rich base that makes this sauce absolutely addictive
- 1/4 cup fresh lemon juice: Bright and acidic it cuts through the tahini perfectly
- 2 tbsp water plus more as needed: Thins the sauce to that perfect drizzleable consistency
- 1 tbsp olive oil: Makes the sauce velvety smooth
- 1 garlic clove finely minced: Raw garlic gives it that fresh punch
- 1/2 tsp salt: Crucial for balancing tahini natural bitterness
- 1/4 tsp ground black pepper: Adds just enough warmth
Instructions
- Get your oven going:
- Preheat to 400°F 200°C so its ready when you are
- Season the chicken:
- Rub those breasts with olive oil cumin paprika salt and pepper until theyre evenly coated then place on a parchment lined baking sheet
- Roast the chicken:
- Let it cook for 20 to 25 minutes until its cooked through then let it rest before slicing into juicy pieces
- Cook the farro:
- Combine farro water and salt in a saucepan bring to a boil then simmer for 25 to 30 minutes until tender before draining any excess water
- Crisp the chickpeas:
- Toss them with olive oil cumin and salt on a separate sheet pan then roast for 15 to 20 minutes until golden and slightly crispy
- Make the sauce:
- Whisk together tahini lemon juice water olive oil garlic salt and pepper until smooth adding more water until it reaches your desired consistency
- Build your bowls:
- Divide the farro among four bowls then top with greens roasted chicken chickpeas cherry tomatoes cucumber and red onion
- Finish with sauce:
- Drizzle generously with that lemon tahini magic and serve immediately while everything is still warm
Save There was this one rainy Sunday when I made a triple batch just to have meal prep for the week. By Tuesday I was already craving it again, and honestly, having something this nourishing ready to go made the whole week feel easier.
Make It Your Own
Swap quinoa or brown rice for the farro if you need it gluten free. Sometimes I throw in roasted sweet potatoes when I want something extra hearty, or avocado when I'm feeling indulgent. The recipe is beautifully forgiving.
The Sauce Is Everything
That lemon tahini drizzle is what transforms this from a regular grain bowl into something craveable. Double the sauce recipe if you're like me and want extra for dipping vegetables throughout the week. It keeps in the fridge for days.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the rich tahini beautifully, or try iced mint tea if you want something non alcoholic. The bowl works for lunch dinner or meal prep which is why it's in my regular rotation.
- Roast extra vegetables on the same pan as the chicken to save time
- Mix the sauce directly into the farro while its still warm for extra flavor
- Keep components separate if meal prepping so nothing gets soggy
Save I hope this bowl becomes as much of a comfort to you as it has been to me. Happy cooking.
Recipe FAQs
- → What can I substitute for farro?
You can use quinoa or brown rice as gluten-free alternatives to farro while maintaining a similar nutty texture.
- → How do I get crispy chickpeas?
Roast drained chickpeas tossed in olive oil, cumin, and salt at 400°F for 15–20 minutes until golden and slightly crispy.
- → Can I prepare the lemon-tahini sauce ahead?
Yes, the lemon-tahini sauce can be made in advance and stored in the refrigerator for up to 3 days.
- → What greens work best in this bowl?
Mixed baby greens such as spinach, arugula, or kale provide a fresh, slightly peppery flavor that complements the other ingredients.
- → How should I reheat leftovers?
Reheat the roasted chicken and farro gently in the oven or microwave. Add fresh greens and dressing just before serving to maintain freshness.