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Chermoula Chickpea Bowls with Roasted Pears & Whipped Tahini Dressing
2 or 4 Serving Dinner

Chermoula Chickpea Bowls

with Roasted Pears & Whipped Tahini Dressing

Tags: High-Protein Soy-Free Chef's Choice
SERVINGS
PREP & COOK TIME
30 min
CALORIES
710
FAT
25g
CARBOHYDRATES
90g
PROTEIN
28g

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INGREDIENTS

  1. ½ cup farro
  2. 13.4 oz chickpeas
  3. 4 oz cauliflower florets, thinly sliced
  4. 2 tsp chermoula seasoning
  5. 1 Anjou pear, thinly sliced
  6. ¼ cup hazelnuts, roughly chopped
  7. 1 oz SoCo Tahini & Pesto
  8. 1 lemon, juiced
  9. 1 tsp agave
  10. 2 oz baby arugula
  11. Salt and pepper*
  12. 2 tbsp + 1 tsp olive oil*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: sesame, tree nut (hazelnut), wheat.
Tools: Baking sheet, Small saucepan with lid
SERVINGS
PREP & COOK TIME
30 min
CALORIES
710
FAT
25g
CARBOHYDRATES
90g
PROTEIN
28g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the farro

Preheat oven to 425°F. Add farro and a pinch of salt to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, 18 to 20 minutes. Drain and return grains to the saucepan, off heat. Add 1 tsp olive oil and season to taste with salt and pepper. (4-serving meal: use 2 tsp olive oil)

2
Roast the vegetables

Add chickpeas, cauliflower, chermoula seasoning, 2 tbsp olive oil and a pinch of salt and pepper to one side of a foil-lined baking sheet and toss. Add pear, 1 tsp olive oil, and a pinch of salt and pepper to the other side of the baking sheet and toss. Roast in oven until cauliflower is tender and chickpeas are beginning to brown, 12 to 18 minutes. (4-serving meal: use 4 tbsp olive oil, 2 tsp olive oil)

3
Toast the nuts

Transfer chickpeas, cauliflower, and pears to a plate and cover with foil to keep warm. Add hazelnuts to the baking sheet and return to oven until hazelnuts are golden brown, 4 to 6 minutes.

4
Make the whipped basil tahini sauce

Add SoCo Tahini & Pesto, lemon juice, agave, 2 tsp warm water, and a pinch of salt and pepper to a small bowl and whisk vigorously until smooth. Add hazelnuts and stir to combine. (4-serving meal: use 4 tsp warm water)

5
Serve

Divide farro between bowls. Top with pears, chermoula chickpeas, and cauliflower. Toss arugula with whipped basil tahini sauce and divide between bowls. Dig in!

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