Save to Pinterest The first time I made this bowl, I was trying to use up random pantry ingredients after a long week. Something about the way the nutty tahini hit the bright lemon made everything feel right again. Now it's the bowl I make when I need dinner to feel like a hug. My husband actually asked if we could have it twice in one week, which basically never happens.
Last summer, my sister came over for dinner and I threw this together without really measuring anything. She kept asking what was in the sauce, like I was guarding some family secret. We ate on the back porch and stayed out there talking until the mosquitoes chased us inside. Some meals just do that.
Ingredients
- 2 large boneless, skinless chicken breasts: Pat them dry before seasoning so the spices really cling to the meat
- 1 tbsp olive oil plus more as needed: This helps the cumin and smoked paprika form a nice crust on the chicken
- 1 tsp ground cumin: Earthy and warm, pairs perfectly with the brightness of lemon
- 1/2 tsp smoked paprika: Adds a subtle smoky depth that makes the chicken taste restaurant quality
- 1/2 tsp salt: Essential for bringing out all the flavors
- 1/4 tsp black pepper: Freshly ground makes a huge difference here
- 1 cup farro uncooked: Chewy and nutty, it gives the bowl such great texture
- 3 cups water: For cooking the farro until perfectly tender
- 1/2 tsp salt: Seasons the farro as it cooks
- 4 cups mixed baby greens: Spinach, arugula, or kale all work beautifully
- 1 cup cherry tomatoes halved: Little bursts of juicy sweetness
- 1 cup cucumber diced: Fresh and crisp, cuts through the rich tahini
- 1/2 red onion thinly sliced: Adds a nice sharp bite
- 1 can chickpeas drained and rinsed: Roasting them transforms them completely
- 1 tbsp olive oil: Helps the chickpeas get golden and crispy
- 1/2 tsp ground cumin: Makes the chickpeas irresistible
- 1/4 tsp salt: Enhances the chickpeas natural flavor
- 1/3 cup tahini: The creamy, nutty base of the sauce
- 1/4 cup fresh lemon juice: Bright and acidic, cuts through the richness
- 2 tbsp water plus more as needed: Thins the sauce to perfect drizzling consistency
- 1 tbsp olive oil: Makes the sauce velvety smooth
- 1 garlic clove finely minced: A little kick of aromatic flavor
- 1/2 tsp salt: Balances the tahini and lemon
- 1/4 tsp ground black pepper: Adds a gentle warmth
Instructions
- Get the oven heating:
- Preheat to 400°F so it is ready when you are
- Season the chicken:
- Rub those breasts with olive oil, cumin, paprika, salt, and pepper until evenly coated
- Roast the chicken:
- Place on a parchment lined baking sheet and roast for 20 to 25 minutes until cooked through
- Rest the chicken:
- Let it sit for a few minutes before slicing into strips
- Cook the farro:
- Combine farro, water, and salt in a saucepan, bring to a boil, then simmer for 25 to 30 minutes
- Drain the farro:
- Remove any excess water once the grains are tender
- Season the chickpeas:
- Toss them with olive oil, cumin, and salt on another baking sheet
- Roast the chickpeas:
- Bake for 15 to 20 minutes until golden and crispy
- Make the sauce:
- Whisk tahini, lemon juice, water, olive oil, garlic, salt, and pepper until smooth
- Check the sauce consistency:
- Add more water if it is too thick
- Start assembling:
- Divide the farro among four bowls as your base
- Add the toppings:
- Arrange greens, chicken, chickpeas, tomatoes, cucumber, and onion on top
- Finish with sauce:
- Drizzle that lemon tahini all over everything generously
- Enjoy immediately:
- Serve while everything is still warm
Save to Pinterest This bowl became my go to lunch during a particularly chaotic month at work. I loved having something that felt special but was actually good for me. My coworker asked for the recipe after seeing it three days in a row.
Make It Your Own
Sometimes I swap the farro for quinoa when I want something lighter. Roasted sweet potato chunks make an amazing addition in the fall.
Sauce Secrets
The sauce thickens up in the fridge so add a splash of water when you reheat it. I make double and keep it in a jar for salads all week long.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the tahini perfectly. Iced mint tea works wonderfully if you prefer something non alcoholic.
- Grilled pita bread on the side never hurts
- Extra lemon wedges brighten everything up
- Fresh herbs like parsley or dill add a pop of color
Save to Pinterest Hope this bowl brings you as much comfort as it has brought me. There is something magical about food that nourishes and feels like a treat at the same time.
Recipe FAQs
- → Can I prepare the components ahead of time?
Yes, all components can be prepared 1-2 days in advance. Store the chicken, farro, roasted chickpeas, and fresh vegetables separately in airtight containers. The lemon-tahini sauce keeps for 3-4 days refrigerated. Assemble bowls just before serving and drizzle with sauce.
- → What grains work best as substitutes for farro?
Quinoa, brown rice, or barley are excellent alternatives with similar cooking times. For gluten-free options, use quinoa, brown rice, or certified gluten-free oats. Adjust cooking time slightly based on your chosen grain.
- → How do I achieve crispy roasted chickpeas?
Pat the chickpeas completely dry after draining and rinsing. Toss with olive oil and seasonings, spread in a single layer, and roast at 400°F for 15-20 minutes, shaking the pan halfway through. They'll continue crisping as they cool.
- → Can the lemon-tahini sauce be made thinner or thicker?
Absolutely. Add water one tablespoon at a time for a thinner consistency, or reduce the water content for a thicker sauce. The sauce should be pourable but creamy. Adjust to your preference before serving.
- → What proteins can replace the chicken?
Grilled fish, roasted turkey, seasoned tofu, or additional legumes work wonderfully. Adjust roasting time based on your protein choice. Vegetarian options like marinated tofu or roasted cauliflower maintain the bowl's nutritional balance.
- → Is this bowl suitable for meal prepping?
Yes, it's ideal for meal prep. Keep dressing separate until ready to eat to prevent soggy greens. Pack components in compartmented containers and store for up to 4 days. Add fresh greens just before consuming for best texture.