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

Roasted Chickpea Bowls

with Pears & Whipped Tahini Dressing

These farro bowls are topped with roasted chickpeas and cauliflower tossed in ras el hanout, a north African seasoning blend of warm, aromatic spices. Pears and a lemony, herby pesto tahini dressing add depth and dimension.

Tags: High-Protein Soy-Free Chef's Choice Less Prep Low Sodium High Fiber Bone Health
SERVINGS
PREP & COOK TIME
30 min
CALORIES
690
FAT
24g
CARBOHYDRATES
87g
PROTEIN
28g

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INGREDIENTS

  1. 1/2 cup farro
  2. 13.4 oz chickpeas, drained and rinsed
  3. 4 oz cauliflower florets cut into bite-size pieces
  4. 2 tsp ras el hanout
  5. 1 Anjou pear thinly sliced
  6. 1/4 cup hazelnuts, roughly chopped
  7. 2 tbsp pesto tahini
  8. 1 lemon, juiced
  9. 1/2 tbsp agave
  10. 2 oz baby arugula
  11. 2 tbsp + 1 tsp olive oil*
  12. Salt*
  13. Pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: sesame, tree nuts (hazelnut), wheat
Tools: Aluminum foil, Small saucepan, Foil-lined baking sheet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
690
FAT
24g
CARBOHYDRATES
87g
PROTEIN
28g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the farro

Preheat oven to 425°F. Add farro and a pinch of salt to 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 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

Combine chickpeas, cauliflower, ras el hanout, 2 tbsp olive oil, and a pinch of salt and pepper on one side of foil-lined baking sheet and toss. Add pear, 1 tsp olive oil, and a pinch of salt and pepper to other side of baking sheet and toss. Roast 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 roasted chickpeas, cauliflower, and pear to plate and cover with foil to keep warm. Add hazelnuts to same baking sheet and toast until hazelnuts are golden brown, 4 to 6 minutes.

4
Make the whipped tahini dressing

Whisk together pesto tahini, lemon juice, agave, 2 tsp warm water, and a pinch of salt and pepper in large bowl. Add arugula and toss to coat. (4-serving meal: use 4 tsp warm water)

5
Serve

Divide farro between bowls. Top with roasted pears, roasted chickpeas, cauliflower, and dressed arugula. Sprinkle with toasted hazelnuts. Dig in!

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