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Mediterranean Grain Bowls


1 cup cooked farro

1 head of romaine lettuce, thinly sliced

15 oz roasted chickpeas (instructions below)

1 small cucumber, thinly sliced

½ cup pitted kalamata olives

¼ cup tzatziki

3 Tbsp California Sun Dry sun-dried tomatoes

3 Tbsp feta cheese

Fresh dill

Extra virgin olive oil

Sea salt + fresh ground pepper


Serving: 2 bowls



In a large bowl, fill half the base with thinly sliced romaine, and the other half with cooked farro.


Layer with roasted chickpeas (see note below), thinly sliced cucumber, kalamata olives, and sun-dried tomatoes. Place a heaping spoonful of tzatziki on top, then generously top with feta.


Drizzle entire bowl with extra virgin olive oil, then sprinkle with sea salt and freshly ground black pepper. Garnish with fresh dill and enjoy!


Note: To roast chickpeas, drain 1 (15 oz) can, then toss with 2 Tbsp olive oil and ½ tsp each paprika, cumin, salt, 1/8 tsp each of coriander and cinnamon, then toss to thoroughly coat. Bake on a parchment lined baking sheet at 400° F for 25 minutes, shaking the pan once about halfway through.


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