How to Make Ginger-Lime Grilled Zucchini & Chickpea Farro Bowl
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Cook farro in 2 cups water according to package instructions (about 20 minutes). Drain and fluff with fork.
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Toss zucchini and chickpeas with olive oil, salt, and pepper. Grill or pan-sear over medium-high until zucchini is charred and chickpeas are crispy (about 5 minutes per side).
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Whisk together lime juice, ginger, tahini, apple cider vinegar, and water to make dressing.
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In bowls, arrange farro, grilled zucchini, and chickpeas. Drizzle with ginger-lime dressing and sprinkle with fresh mint.
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Serve warm or room temperature.
Pro Tips for Perfect Ginger-Lime Grilled Zucchini & Chickpea Farro Bowl
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of farro, rinsed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Ginger-Lime Grilled Zucchini & Chickpea Farro Bowl?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Ginger-Lime Grilled Zucchini & Chickpea Farro Bowl?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for farro, rinsed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.