Tzatziki-Chickpea Farro Bowls
Lemon Spinach Salad
Ingredients
- 1½ cups quick-cooking farro
- 2 (15-oz) cans chickpeas, drained and rinsed
- 2 Tbsp olive oil
- 1 (12-oz) jar sliced roasted red peppers, drained
- 1½ tsp Italian seasoning
- ¾ cup chopped pitted kalamata olives
- 1½ cups tzatziki sauce
- ½ cup chopped fresh parsley (optional)
Instructions
- Cook farro according to package directions.
- Meanwhile, cook chickpeas in hot oil in a large skillet over medium-high heat 10 to 12 minutes or until lightly browned. Stir in peppers and Italian seasoning; cook until thoroughly heated.
- Divide farro among 6 bowls. Top with chickpea mixture, olives, tzatziki sauce, and, if desired, parsley.
Side Dish Ingredients
- 6 cups spinach
- 1 pint grape tomatoes, halved
- ½ cup sliced almonds
- ½ cup lemon vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
471
|
135
|
606
|
| Fat (g) | 20 | 10 | 30 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 18 | 4 | 22 |
| Carb (g) | 62 | 8 | 70 |
| Fiber (g) | 11 | 3 | 14 |
| Sodium (mg) | 927 | 203 | 1130 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
