Save I started making these power bowls during a brutally busy season at work when I needed something that felt substantial but didn't leave me heavy and sluggish. The first time I roasted chickpeas with cumin, my entire apartment smelled like my favorite Mediterranean restaurant, and I knew I was onto something. Now this bowl has become my Sunday meal prep secret, keeping me energized through the longest weeks.
Last summer, my sister came to visit and I made these bowls for a casual dinner on the balcony. She took one bite, looked at me with wide eyes, and asked why this wasn't on the menu at every health spot in the city. We ended up making them three times that week, experimenting with different vegetables but always coming back to the classic combination.
Ingredients
- Chicken breasts: Boneless and skinless works best here, but thighs would stay juicier if you prefer dark meat
- Farro: This chewy ancient grain holds up beautifully and has a wonderful nutty flavor that complements the tahini
- Mixed greens: Baby spinach and arugula add freshness without overwhelming the bowl
- Chickpeas: Roasting them transforms their texture completely, making them the star of the show
- Tahini: Use a well-stirred, smooth variety for the creamiest sauce consistency
- Lemon juice: Fresh is absolutely essential here, bottled juice lacks the bright acidic punch this dish needs
Instructions
- Get your oven ready:
- Preheat to 400°F with racks positioned in the middle for even roasting
- Season the chicken:
- Rub the breasts with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated
- Roast the chicken:
- Place on a parchment-lined baking sheet and roast for 20 to 25 minutes until cooked through, then let rest before slicing
- Cook the farro:
- Combine farro, water, and salt in a saucepan, bring to a boil, then simmer for 25 to 30 minutes until tender
- Crisp the chickpeas:
- Toss drained chickpeas with olive oil, cumin, and salt, then roast on a separate pan for 15 to 20 minutes until golden
- Make the magic sauce:
- Whisk together tahini, lemon juice, water, olive oil, garlic, salt, and pepper until smooth, adding more water if needed
- Build your bowls:
- Divide farro among four bowls and arrange with greens, chicken, chickpeas, tomatoes, cucumber, and onion
- Finish with sauce:
- Drizzle generously with the lemon tahini sauce and serve immediately while everything is still warm
Save This recipe has become my go-to for friends who swear they don't like healthy food. Something about the combination of warm roasted chicken, crispy chickpeas, and that tangy sauce wins everyone over.
Making It Your Own
I've swapped farro for quinoa when I need it gluten-free, and brown rice works beautifully too. The roasted chickpeas are non-negotiable though, they're what makes this bowl feel special.
Perfecting The Sauce
The trick to the perfect tahini drizzle is whisking aggressively. It will look curdled and scary for about thirty seconds, then suddenly transform into silky smoothness. Trust the process.
Meal Prep Magic
This might be the ultimate meal prep bowl. Store the components separately and it keeps beautifully for four days. The farro actually absorbs the sauce flavors even better after a night in the fridge.
- Keep the sauce in a separate container and add it just before eating
- The chickpeas stay surprisingly crispy for 2 to 3 days when stored airtight
- Warm the chicken and farro slightly before assembling for the best texture
Save Hope this bowl brings as much vibrant energy to your table as it has to mine.
Saffron Brook Recipe Q&As
- → Can I prepare this ahead of time?
Yes, you can cook the chicken, farro, and chickpeas the day before and store them separately in the refrigerator. Assemble the bowl fresh and drizzle sauce just before serving to keep the greens crisp.
- → What grain substitutes work well?
Quinoa, brown rice, barley, or wild rice are excellent alternatives. Use the same cooking ratio—1 part grain to 3 parts water. For gluten-free, choose quinoa or brown rice instead of farro.
- → How do I make the lemon-tahini sauce less thick?
Add water gradually while whisking until you reach desired consistency. Start with 2 tablespoons and increase by small amounts. The sauce should be pourable but still coat a spoon.
- → Can I use canned chickpeas instead of dried?
Absolutely. Drain, rinse, and pat dry canned chickpeas before tossing with oil and spices. Roasting time remains 15–20 minutes for crispiness.
- → What vegetables can I add or swap?
Bell peppers, avocado, radishes, shredded carrots, zucchini, or roasted beets all work beautifully. Feta cheese, crumbled goat cheese, or toasted nuts add extra texture and flavor.
- → Is this bowl suitable for meal prep?
Yes, this is meal-prep friendly. Store cooked components in separate containers for up to 4 days. Keep the sauce in an airtight container and assemble bowls as needed throughout the week.