Pin it The first time I made this bowl, it was meant to be a quick dinner after a chaotic day at work. I ended up roasting extra chicken on purpose just so I could recreate it the next morning for lunch. Something about that creamy tahini hitting the warm farro makes everything feel right again.
My sister was over when I first assembled these bowls, and she kept stealing roasted chickpeas straight from the pan. We ended up eating standing up in the kitchen, forks in hand, because neither of us wanted to wait to sit down. Now she texts me every time she makes it, usually complaining that she doubled the recipe and still has no leftovers.
Ingredients
- 2 large boneless skinless chicken breasts: Let them come to room temperature before roasting so they cook evenly and stay juicy throughout
- 1 tbsp olive oil: This helps the spices cling to the chicken and promotes even browning in the oven
- 1 tsp ground cumin: Earthy and warm, this pairs beautifully with the smoky paprika
- 1/2 tsp smoked paprika: Adds that gorgeous subtle smokiness that makes the chicken taste restaurant-quality
- 1/2 tsp salt: Essential for bringing out all the flavors in the spice rub
- 1/4 tsp black pepper: Just enough to add a gentle bite without overwhelming the other spices
- 1 cup farro uncooked: Chewy and nutty, this ancient grain holds up perfectly in bowls and absorbs flavors beautifully
- 3 cups water: The perfect ratio for tender farro that still has a satisfying bite
- 1/2 tsp salt: Seasons the farro as it cooks for depth of flavor
- 4 cups mixed baby greens: Spinach arugula or kale add freshness and color contrast against the warm components
- 1 cup cherry tomatoes halved: Their natural sweetness balances the earthy tahini and spices
- 1 cup cucumber diced: Cool and crisp cucumbers provide a refreshing crunch in every bite
- 1/2 red onion thinly sliced: Adds a sharp bite that cuts through the rich tahini sauce
- 1 can 400 g chickpeas drained and rinsed: These become incredibly crispy when roasted and add satisfying protein crunch
- 1 tbsp olive oil: Helps the chickpeas roast evenly and develop those golden crispy edges
- 1/2 tsp ground cumin: Ties the chickpea flavor into the same spice profile as the chicken
- 1/4 tsp salt: Enhances the natural nuttiness of the chickpeas
- 1/3 cup tahini: The creamy base that makes this sauce absolutely irresistible and rich
- 1/4 cup fresh lemon juice: Bright and acidic, this cuts through the tahini and brings everything to life
- 2 tbsp water plus more as needed: Adjusts the sauce consistency so it pours beautifully over everything
- 1 tbsp olive oil: Adds silkiness and helps emulsify the sauce into a smooth velvety texture
- 1 garlic clove finely minced: Raw garlic gives the sauce a kick that mellows slightly as it sits
- 1/2 tsp salt: Crucial for balancing the bitter notes of tahini
- 1/4 tsp ground black pepper: Adds subtle warmth and complexity to the sauce
Instructions
- Preheat your oven:
- Set your oven to 400°F 200°C so it is fully hot and ready when you are prepared to roast the chicken and chickpeas
- Season and roast the chicken:
- Rub the chicken breasts with olive oil cumin paprika salt and pepper. Place on a parchment-lined baking sheet and roast for 20 to 25 minutes until cooked through. Let rest for a few minutes before slicing against the grain
- Cook the farro:
- Combine farro water and salt in a saucepan. Bring to a boil then reduce heat and simmer for 25 to 30 minutes until the farro is tender but still pleasantly chewy. Drain any excess water
- Roast the chickpeas:
- Toss the drained chickpeas with olive oil cumin and salt on a separate baking sheet. Roast for 15 to 20 minutes until golden and slightly crispy, shaking the pan halfway through for even browning
- Make the lemon tahini sauce:
- Whisk together tahini lemon juice water olive oil garlic salt and pepper until completely smooth. Add more water one tablespoon at a time until you reach your desired pourable consistency
- Assemble your power bowls:
- Divide the cooked farro among four bowls. Arrange greens roasted chicken slices crispy chickpeas cherry tomatoes cucumber and red onion on top in sections for maximum visual appeal
- Finish and serve:
- Drizzle generously with the lemon tahini sauce and serve immediately while the chicken and chickpeas are still warm
Pin it This bowl has become my go-to when friends come over for lunch because everyone can customize their own toppings. Last week my neighbor added roasted sweet potatoes to hers and I haven't stopped thinking about it since.
Make It Yours
Farro is wonderful but quinoa brown rice or even cauliflower rice work beautifully here. I have used roasted sweet potatoes roasted bell peppers and sautéed zucchini when seasonal produce looked too good to pass up.
Meal Prep Magic
Everything in this bowl keeps remarkably well for 3 to 4 days. Store the sauce separately and give it a good stir before drizzling because the tahini tends to thicken in the refrigerator.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the rich tahini while iced mint tea keeps things refreshing on hot days. For extra richness, scatter crumbled feta or add half an avocado sliced.
- Extra roasted vegetables never hurt anyone
- A sprinkle of fresh herbs like parsley or dill adds brightness
- Red pepper flakes bring the heat if you like it spicy
Pin it I hope this bowl brings you as much joy and comfort as it has brought to my kitchen table. Happy cooking.
Recipe FAQs
- → Can I prepare this bowl ahead of time?
Yes, you can prep components separately: store cooked farro, roasted chicken, and chickpeas in containers for up to 3 days. Keep greens and sauce separate, then assemble when ready to eat for optimal freshness and crunch.
- → What grains work as substitutes for farro?
Quinoa, brown rice, wild rice, or barley all work wonderfully. For gluten-free options, try quinoa, rice, or millet. Adjust cooking times based on your chosen grain's package instructions.
- → How do I make the lemon-tahini sauce less thick?
Add water gradually while whisking until you reach desired consistency. Start with an extra tablespoon and increase as needed. The sauce should be pourable but still coat the back of a spoon.
- → Can I use store-bought rotisserie chicken?
Absolutely. Shred or slice rotisserie chicken to save time. One medium rotisserie chicken yields approximately the same amount as two roasted breasts, cutting your cooking time significantly.
- → What makes the chickpeas crispy?
Ensure chickpeas are thoroughly dried after rinsing, toss with oil and seasonings, and spread in a single layer on the baking sheet. Roast at 400°F for 15-20 minutes, stirring halfway through for even crispiness.
- → Are there allergen concerns with this bowl?
This bowl contains sesame (tahini) and gluten (farro), plus chickpeas. Always check product labels for cross-contamination warnings. Substitute farro with gluten-free grains and tahini with sunflower seed butter if needed.