Greek-Inspired Grain Bowl

Ingredients

• 1 cup farro
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cucumber, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup Kalamata olives, pitted
• 1/2 cup cherry tomatoes, halved
• 1 lemon, cut into wedges
• 1/2 cup plain Greek yogurt
• 1 tablespoon olive oil
• 1 teaspoon dried dill
• 1/2 teaspoon sumac
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup roasted zucchini and eggplant slices
• 2 tablespoons fresh dill, chopped

Instructions

1. Cook the farro according to package instructions until tender, then drain and set aside to cool slightly.
2. Preheat the oven to 400°F (200°C). Toss chickpeas with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
3. While the chickpeas roast, prepare the vegetables. Toss zucchini and eggplant slices with a drizzle of olive oil, salt, and pepper. Roast on a separate baking sheet for 20-25 minutes until tender and slightly charred.
4. In a small bowl, whisk together the Greek yogurt, olive oil, dried dill, sumac, salt, and pepper to create the dressing. Stir in half of the fresh dill.
5. To assemble the bowl, divide the cooked farro among four bowls. Top each with roasted chickpeas, roasted zucchini and eggplant, diced cucumber, red onion, mint, cherry tomatoes, olives, and feta cheese.
6. Place a generous dollop of the dill yogurt sauce in the center of each bowl. Garnish with a lemon wedge and a sprinkle of fresh dill.