Roasted Chickpea Bowl - Cooking Like Kate

roasted chickpea bowl with lemon sauce served in a white bowl over a cream napkin

Equipment

Ingredients

For the Farro Base

1 cup Italian farro
3 cups vegetable or chicken broth
1 tbsp olive oil (optional, for extra richness)

For the Roasted Chickpeas & Veggies

2 15 oz can chickpeas drained and rinsed
1 medium zucchini chopped into half-moons
1 bunch asparagus trimmed and cut into 2-inch pieces
1 1/2 tbsp olive oil
1 tsp sea salt
1 tsp chili pepper (or red pepper flakes)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika (optional, adds depth)

For the Lemon Vinaigrette

3 tbsp lemon juice freshly squeezed
3 tbsp olive oil
1 tsp Dijon mustard
1 tsp white wine vinegar
1/4 tsp garlic powder
Sea salt and black pepper to taste

Instructions

Cook the Farro

In a medium pot, combine farro, broth, and olive oil. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until farro is tender and chewy. Drain any excess liquid and fluff with a fork.
1 cup Italian farro, 3 cups vegetable or chicken broth, 1 tbsp olive oil

Roast the Chickpeas & Veggies

Preheat oven to 425°F (220°C). On a large baking sheet, toss chickpeas, zucchini, and asparagus with olive oil and seasoning blend until evenly coated. Spread out in a single layer and roast for 20–25 minutes, stirring halfway through, until the chickpeas are crisp and veggies are golden.
2 15 oz can chickpeas, 1 medium zucchini, 1 bunch asparagus, 1 1/2 tbsp olive oil, 1 tsp sea salt, 1 tsp chili pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika

Make the Lemon Vinaigrette

Whisk together lemon juice, olive oil, Dijon mustard, white wine vinegar, garlic powder, salt, and pepper until emulsified.
3 tbsp lemon juice, 3 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp white wine vinegar, 1/4 tsp garlic powder, Sea salt and black pepper

Assemble the Bowls

Spoon cooked farro into bowls, top with roasted chickpeas and veggies, then drizzle generously with the lemon vinaigrette. Add extra lemon zest or chili flakes for brightness and heat if desired.

Video

@cookinglikekate This Roasted Chickpea Bowl is pure feel-good food — cozy, bright, and full of flavor 🥗💛 Crispy chickpeas, roasted veggies, and that lemony drizzle make it taste way fancier than the effort it takes. Trust me, this one’s a keeper. #vegetarianrecipe #healthydinner #easyrecipes #healthycooking ♬ original sound - 𝙇𝙭𝙪𝙞𝙨𝙨𝙤𝙪𝙣𝙙𝙯 🫶🏻

Notes

For extra crunch, roast the chickpeas separately from the veggies and add them just before serving.
If your farro is pearled, it will cook faster than semi-pearled or whole varieties—adjust time as needed.
The lemon vinaigrette can be doubled and stored for salads or other grain bowls throughout the week.
Add feta, avocado, or a sprinkle of seeds on top for more texture and richness.
To make it vegan and gluten-free, use quinoa instead of farro and ensure your broth is plant-based.

Nutrition