Roasted cherry tomatoes, grilled zucchini, charred corn, and crispy chickpeas piled over herbed farro with a bright lemon tahini dressing. The best of Kentucky's summer produce in one bowl.
Ingredients
For 2 servings
- 1 cup farro, rinsed
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 2 medium zucchini, sliced into ½-inch rounds
- 1 ear fresh corn, kernels cut off
- 1 can (15 oz) chickpeas, drained, dried
- 1 red bell pepper, sliced into strips
- ½ cucumber, sliced into half-moons
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- ½ tsp cumin
- Salt and black pepper to taste
- Fresh herbs: parsley, mint, or basil
Lemon Tahini Dressing
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
- 2–3 tbsp water (to thin)
- ¼ tsp salt
- 1 tsp honey
Instructions
- 1Cook farro in vegetable broth according to package directions, about 18–20 minutes until tender with slight chew. Drain any excess liquid, fluff with a fork, and season with salt, pepper, and a drizzle of olive oil. Set aside.
- 2Preheat oven to 425°F. Toss chickpeas with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread on a sheet pan and roast 20–25 minutes, shaking halfway, until crispy and golden.
- 3Toss cherry tomatoes and red pepper strips with 1 tbsp olive oil and a pinch of salt. Add to the sheet pan for the last 12 minutes of chickpea roasting — tomatoes should be blistered and beginning to burst.
- 4Heat a grill pan or cast iron skillet over high heat. Brush zucchini rounds with remaining olive oil and grill 2–3 minutes per side until char marks appear. Season immediately with salt.
- 5In a dry pan over high heat, cook corn kernels for 3–4 minutes without stirring until some kernels char slightly. Season with salt and a pinch of paprika.
- 6Make the dressing: whisk tahini, lemon juice, garlic, honey, and salt together. Add water one tablespoon at a time until pourable. Taste and adjust lemon and salt.
- 7Assemble bowls: divide farro between two wide bowls. Arrange roasted chickpeas, tomatoes, grilled zucchini, charred corn, red pepper, and cucumber over the grain in separate sections. Drizzle generously with tahini dressing, scatter fresh herbs, and serve immediately.
Chef's Tips
Dry your chickpeas thoroughly before roasting — any moisture steams them instead of crisping. Spread them on a clean kitchen towel and pat well. For the farro, cooking in broth instead of water adds depth you can taste in every bite. The dressing keeps refrigerated for up to 5 days — make a double batch.
