Empty My Fridge
Mediterranean Grain Bowls with Chickpeas and Lentils
Ingredients
- Extra virgin olive oil⅓ cups
- Salt
- Zucchini · sliced1
- Cooked farro2–3 cups
- Lentil · cooked canned drained rinsed2 cups
- Canned chickpea · cooked drained rinsed2 cups
- Cherry tomato · halved2 cups
- Shallot · sliced2
- Avocado · pitted sliced2
- Parsley · chopped1 cup
- Kalamata olive · pitted
- Feta cheese
- Lemon2 ½ tbsp
- Garlic · minced1
- Dijon mustard2 ½ tsp
- Black pepper
- Za'atar1 tsp
- Sumac · ground½ tsp
Instructions
- Heat 2 tbsp olive oil in a non-stick pan over medium-high heat until shimmering but not smoking.
- Saute the sliced zucchini on both sides until tender, then lift it out with a slotted spoon onto a paper towel to drain. Season lightly with salt.
- Put the 1/3 cup Early Harvest Greek Extra Virgin Olive Oil, 2 1/2 tbsp fresh lemon juice, 1 minced garlic clove, 2 1/2 tsp Dijon mustard, and salt and pepper into a mason jar. Close tightly and shake well; shake again before using.
- Divide the cooked farro, lentils and chickpeas equally among four bowls, about 1/2 cup of each per bowl.
- Top each bowl with the cooked zucchini, halved cherry tomatoes, sliced shallots, sliced avocado, chopped parsley and kalamata olives. Season lightly with salt, pepper and za'atar if you like.
- Drizzle about 2 tbsp of dressing over each bowl, then add crumbled feta if you like.
- Serve at room temperature, or warm if the farro and pulses were just cooked. Mix each bowl before eating; serve leftover dressing alongside.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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