Mediterranean Chickpea and Farro Bowls
Herbed Garlic Naan with Tapenade
Ingredients
- 3 cups low-sodium vegetable broth (or use low-sodium chicken broth)
- 1½ cups pearled farro
- ½ cup refrigerated olive oil vinaigrette (such as Marzetti)
- ½ cup chopped fresh mint
- ½ tsp salt
- ½ tsp pepper
- 2 (15-oz) cans chickpeas, drained and rinsed
- 2 pints grape tomatoes, halved
- 1 English cucumber, cut into half-moons
- ½ cup crumbled feta cheese
Instructions
- Bring broth and farro to a boil in a saucepan over medium heat. Cover, reduce heat, and simmer 20 to 25 minutes or until farro is tender.
- Combine faro, vinaigrette, mint, salt, and pepper; spoon into 6 bowls. Arrange chickpeas, tomatoes, cucumber, and cheese over farro.
Side Dish Ingredients
- 1 (8.8-oz) pkg naan (preferably whole-grain)
- 1 clove garlic, halved
- 1 Tbsp olive oil
- ¼ cup chopped fresh parsley
- 6 Tbsp olive tapenade
Side Dish Instructions
- Preheat oven to 425°F. Rub naan with garlic; brush with oil. Sprinkle with parsley. Bake 4 minutes or until thoroughly heated.
- Cut into 6 wedges each, and serve with tapenade.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
378
|
155
|
533
|
| Fat (g) | 11 | 7 | 18 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 14 | 3 | 17 |
| Carb (g) | 58 | 20 | 78 |
| Fiber (g) | 10 | 3 | 13 |
| Sodium (mg) | 650 | 486 | 1136 |
Quick & Healthy Meal Plan
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