Roasted Chickpea Grain Bowls (Vegetarian Meal Prep)
Crispy chickpeas, herby farro, and lemon-tahini - 5 days of lunch sorted.
Method · 9 steps
- 1
Preheat oven to 425 F. Line two sheet pans with parchment.
- 2
Dry chickpeas thoroughly - wet chickpeas steam instead of crisping. Toss with 1 tbsp olive oil, smoked paprika, cumin, garlic powder, and 1/2 tsp salt. Spread on one sheet pan.
- 3
On the second sheet pan, toss sweet potato, broccoli, tomatoes, and red onion with 2 tbsp olive oil, 1/2 tsp salt, and pepper.
- 4
Roast both pans 25-30 minutes, tossing at the halfway mark. Chickpeas should be crunchy-shelled; veg should be caramelized.
- 5
Meanwhile, rinse farro. Combine with veg broth and 1/2 tsp salt in a pot, bring to a boil, reduce, and simmer 25 minutes until tender with a slight chew. Drain excess liquid, drizzle with remaining 1 tbsp olive oil.
- 6
Whisk the dressing: tahini, lemon juice, grated garlic, maple syrup, and warm water 1 tbsp at a time until pourable. Season with a pinch of salt.
- 7
Lay out 5 glass containers. Layer: 1 cup farro, 1 cup roasted veg, generous handful of spinach, and a big mound of crispy chickpeas on top (keep chickpeas on top - bottom = soggy).
- 8
Portion dressing into 5 separate small jars or sauce cups. Keep it SEPARATE from the bowls until serving.
- 9
Garnish each with parsley. Cool completely before sealing to prevent steam from softening the chickpeas.
Chef's notes
- →Pat the chickpeas bone-dry before roasting - even a little water ruins the crunch.
- →Dress only what you're eating. Leftover dressed chickpeas turn to mush overnight.
- →Farro and roasted veg freeze 2 months. Don't freeze tahini dressing - it separates.
Storage
Fridge 4 days (bowls) and 5 days (dressing in a separate jar). Freezer: farro and roasted veg 2 months. Reheat 90 seconds, then top with cold crispy chickpeas, greens, and dressing right before eating.
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