Spring Buddha Bowls with Veggies & Farro

Ted and I couldn’t get enough of these Spring Veggie, Marinated Chickpeas, & Farro Bowls. It’s the type of meal that you’re sad when you finish the leftovers. These grain bowls are savory yet bright with the dressing, chewy thanks to the farro, crunchy from the radishes and snap peas, and creamy because of the goat cheese and avocado. By marinating the chickpeas directly in the dressing, they absorb some of the flavor. We served this with a piece of crusty bread, channeling our inner sweetgreen during this pandemic. This salad is fun because you can change your veggies and toppings every time. We added pumpkin seeds one night, fresh basil and mint another, and Ted added cherry tomatoes on our third try. We did only spinach for one and mixed greens for another. Mix and match to make it your own!

Ingredients (serves 4).

For the Marinade:

3 T EVOO, full flavor preferred, but any olive oil works!
2 T apple cider vinegar
1 large garlic clove, minced
1 T lemon zest
2 T lemon juice
2 t dried oregano
Black pepper

For the Salad:

1 can (15 oz) chickpeas, drained and rinsed
2 c farro, cooked
8 c greens like mixed green, spinach, or kale
6 radishes, thinly slice
1 avocado, sliced
4 oz sugar snap peas, trimmed and halved (about 40-50 pea pods)
4 oz goat cheese, divided
Black pepper

Directions.

If you haven’t done so already, cook farro according to package directions. When done, rinse under cold water, fluff with a fork, and set aside until ready to serve.
Whisk together ingredients for marinade in a medium-sized bowl. Stir in chickpeas, toss well, and let sit for 15-20 min.
Prep veggies. I used a mandolin to evenly slice radishes. Set aside.
Plate 2 c greens per bowl. Add 1/2 c cooked farro, heaping 1/3 c chickpea + marinade, 1/4 avocado, 1 oz goat cheese, 1/4 of the peas, and 1/4 of the radishes.
Enjoy!