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1. Heat the oven to 220C. Drain, rinse, and dry the chickpeas very well. Slice the red bell peppers into strips.
2 can Chickpeas,
2 piece Red bell peppers
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2. Toss the chickpeas and red bell peppers with olive oil, harissa paste, ground cumin, smoked paprika, kosher salt, and black pepper. Spread on a large sheet pan in an even layer.
2 can Chickpeas,
2 piece Red bell peppers,
4 tbsp Olive oil,
2 tbsp Harissa paste,
2 tsp Ground cumin,
1 tsp Smoked paprika,
1.5 tsp Kosher salt,
0.5 tsp Black pepper
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3. Roast until the chickpeas are lightly crisp and the peppers are tender and charred at the edges, stirring once halfway through.
2 can Chickpeas,
2 piece Red bell peppers
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4. Place the cooked farro in a large bowl. Add olive oil, lemon juice, kosher salt, and black pepper, then toss well and let cool.
3 cup Cooked farro,
4 tbsp Olive oil,
1.5 tsp Kosher salt,
0.5 tsp Black pepper,
2 piece Lemon
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5. Stir the Greek yogurt with lemon juice, grated garlic, olive oil, kosher salt, and black pepper until smooth and spoonable.
4 tbsp Olive oil,
1.5 tsp Kosher salt,
0.5 tsp Black pepper,
2 piece Lemon,
1 cup Greek yogurt,
1 clove Garlic
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6. Dice the English cucumber, halve the cherry tomatoes, and chop the fresh parsley and fresh mint.
1 piece English cucumber,
2 cup Cherry tomatoes,
1 cup Fresh parsley,
0.2 cup Fresh mint
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7. Divide the cooked farro among storage containers. Top with the roasted chickpeas and red bell peppers, English cucumber, cherry tomatoes, fresh parsley, and fresh mint. Pack the yogurt sauce separately or spoon it over just before eating.
3 cup Cooked farro,
2 can Chickpeas,
2 piece Red bell peppers,
1 piece English cucumber,
2 cup Cherry tomatoes,
1 cup Fresh parsley,
0.2 cup Fresh mint,
1 cup Greek yogurt
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8. Serve chilled or at cool room temperature with extra lemon squeezed over the bowls if you like.
2 piece Lemon
By james