Dinner
Mediterranean Style Grain Bowls
Hearty bowls of farro, lentils, and chickpeas topped with sautéed zucchini, fresh vegetables, avocado, and a lemon-Dijon za'atar dressing.
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Ingredients
Bowls
- Extra virgin olive oil
- Salt
- 1 zucchini squash, sliced into rounds
- 2 to 3 cups cooked farro (from 1 cup uncooked farro, prepared according to package)
- 2 cups cooked brown lentils or canned lentils, drained and rinsed
- 2 cups cooked chickpeas or canned chickpeas, drained and rinsed
- 2 cups cherry tomatoes, halved
- 2 shallots, sliced
- 2 avocados, skin removed, pitted and sliced
- 1 cup fresh chopped parsley
- Handful pitted kalamata olives
- Crumbled feta cheese, optional
Dressing
- ⅓ cup extra virgin olive oil
- 2½ tablespoons fresh lemon juice
- 1 garlic clove, minced
- 2½ teaspoons quality Dijon mustard
- Salt and pepper
- 1 teaspoon za'atar spice
- ½ teaspoon ground sumac
Method
- Cook zucchini. In a non-stick pan or skillet, heat olive oil over medium-high heat until shimmering but not smoking. Add the sliced zucchini and sauté on both sides until tender. Remove zucchini with a slotted spoon and place on a paper towel to drain any excess oil. Season lightly with salt.
- Prepare dressing. Add the dressing ingredients to a mason jar. Close the lid tightly and give it a good shake. Set aside for now (but shake again before using).
- Assemble grain bowls. Divide the cooked farro, lentils, and chickpeas equally among four dinner bowls (about ½ cup of each per bowl). Add cooked zucchini, tomatoes, shallots, avocado slices, parsley, and kalamata olives. Season lightly with salt, pepper, and more za'atar, if you like. Drizzle a bit of the dressing on top (about 2 tablespoons per bowl). Finish with crumbled feta, if you like.
- Serve at room temperature or warm, if farro and pulses were just cooked. It's best to mix the ingredients in each bowl to allow the dressing flavors to infuse. If you have a bit of dressing left, serve it alongside.
Recipe from themediterraneandish.com