Curried Apple Farro

Preheat oven to 400°F. Combine chickpeas, just ½ tsp curry powder, 1 tbsp olive oil, and a pinch of salt on baking sheet and toss. Roast until browned and crispy in places, 12 to 15 minutes.

Melt butter in large nonstick skillet over low heat. Add leeks and a pinch of salt and pepper. Cook until leeks are softened and lightly browned, 8 to 10 minutes. Stir in farro and 2 tsp water and cook until warmed through, about 1 minute. Season to taste with salt and pepper.

Place pistachios on plate with a pinch of salt and pepper. Form cashew cheese into 4 balls and roll in pistachio mixture to coat.

Combine lemon juice, apple, arugula, 1 tsp olive oil, and a pinch of salt and pepper in medium bowl. Toss arugula apple salad.

Divide arugula apple salad between bowls. Top with farro pilaf, crispy chickpeas, and pistachio-coated cheese. Serve ancient grain bowls with lemon wedges. Dig in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. You can also crisp chickpeas in air-fryer at 375°F for 6 to 8 minutes.