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Tangy Chickpeas Bake with Farro
A tangy Mediterranean chickpea bake with bell peppers, kalamata olives and cucumber, finished with feta cheese, za'atar and lemon juice, served over farro.
Ingredients
Instructions
Drain and season the chickpeas, then braise them over medium-high heat until well browned, about 5 minutes.
Add the bell peppers and kalamata olives, cooking until softened, about 7 minutes.
Stir in the feta cheese, olive oil, za''atar and lemon juice for a final minute.
Cook the farro separately and drain.
Let everything simmer for about 15 minutes so the flavors meld.
Fold in the cucumber just before serving.
Serve hot over the farro, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
