Farro Bowl with Roasted Vegetables, Chickpeas, and Za'atar Vinaigrette

Ingredients

• •1 cup farro
• •1 can (15 oz) chickpeas, drained and rinsed
• •2 cups cherry tomatoes, halved
• •1 large zucchini, cubed
• •1 large red bell pepper, chopped
• •3 tablespoons olive oil
• •3 tablespoons red wine vinegar
• •2 tablespoons za'atar seasoning
• •1 clove garlic, minced
• •to taste salt and pepper

Directions

1. 1Cook farro according to package directions, typically 30 minutes. Drain and set aside.
2. 2Toss chickpeas, zucchini, bell pepper, and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
3. 3Roast vegetables at 425°F for 20-25 minutes until golden and tender, stirring halfway through.
4. 4Whisk together remaining 1 tablespoon olive oil, red wine vinegar, za'atar, garlic, salt, and pepper in a small bowl.
5. 5Divide cooked farro among four bowls and top with roasted vegetables and chickpeas.
6. 6Drizzle za'atar vinaigrette over each bowl and toss gently to combine.
7. 7Serve warm or at room temperature.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.