Greek Goddess Bowl
This vibrant grain bowl is full of fresh veggies, whole grains, and plant-based protein. It's vegetarian, plant-based, and high in fiber and flavor.
Servings 6 people
Ingredients
- 1 cup farro dry
- 1/2 medium red onion diced
- 1 small English cucumber quartered and sliced
- 1 red bell pepper diced
- 1/2 pint cherry tomatoes quartered
- 1/2 cup kalamata olives halved
- 1 (15 oz) can chickpeas drained and rinsed
- 1/2 cup feta cheese
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 cloves garlic minced
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 tbsp fresh dill finely chopped
Instructions
- Bring farro and 2 cups of water to a boil on the stove. Cover, reduce heat to low, and simmer for 25-40 minutes, or until farro is tender and all the water has been absorbed. Set aside and let cool.
- Mix together farro, red onion, cucumber, bell pepper, tomatoes, olives, and chickpeas.
- To make dressing: whisk together lemon juice, olive oil, garlic, fresh dill, black pepper, and salt.
- Drizzle dressing over salad and mix well. Top with feta cheese.
Video
Notes
- Fresh dill is highly recommended, but if using dried use 1 tsp instead of 1 tbsp.
- Mix it up by swapping out the farro for bulgur, quinoa, brown rice, or your other favorite whole grain!
- This recipe tastes almost better leftover than fresh, leftovers can be refrigerated for 3-5 days.