Sunlit Tomato-Peach Grain Bowls with Crispy Chickpeas

Ingredients

• cooked farro3 cups
• canned chickpeas, drained and rinsed1 can (15 oz)
• ripe peaches, sliced2 medium
• cherry tomatoes, halved2 cups
• cucumber, diced1 medium
• feta cheese, crumbled1/2 cup
• olive oil3 tablespoons
• lemon juice2 tablespoons
• honey1 teaspoon
• salt1 teaspoon
• black pepper1/2 teaspoon

Method

1. 1Pat the chickpeas dry and toss them with 1 tablespoon olive oil, salt, and pepper.
2. 2Toast the chickpeas in a skillet over medium-high heat for 6 to 8 minutes until crisp at the edges.
3. 3Whisk the remaining olive oil, lemon juice, honey, salt, and pepper in a large bowl.
4. 4Add the farro, tomatoes, cucumber, and peaches to the bowl and toss gently.
5. 5Fold in the feta and top with the crispy chickpeas.
6. 6Serve warm or at room temperature, spooning extra dressing over each portion if desired.

Tips

• Use slightly firm peaches so they hold their shape in the bowl.
• If making ahead, keep the chickpeas separate until serving for maximum crunch.
• A handful of herbs like basil or dill works well if you want extra freshness.

Nutrition