Crispy Chickpea Grain Bowl

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with a layer of paper towels. Drain and rinse the chickpeas. Spread onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Arrange in an even layer. Roast 4 to 5 minutes, or until completely dry. Leaving the oven on, remove from the oven.

To the pan of dried chickpeas, add a drizzle of olive oil; season with salt and pepper. Carefully stir to coat. Arrange in an even layer. Roast, carefully stirring halfway through, 19 to 21 minutes, or until browned and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

Meanwhile, add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, wash and dry the fresh produce. Peel the radish; quarter lengthwise, then thinly slice crosswise. Line a separate sheet pan with foil. Transfer the sliced radish to the foil; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer.  Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl; add the harissa paste and a drizzle of olive oil. Stir to coat. Taste, then season with salt and pepper if desired.

Meanwhile, roughly chop the parsley leaves and stems. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. Remove and discard any stems from the grapes; halve the grapes. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). Place in a bowl; add the halved grapes, lemon zest, the juice of 2 lemon wedges, and 1 teaspoon of olive oil. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. In a separate bowl, combine the yogurt, the juice of the remaining lemon wedges, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

Pat the shrimp dry with paper towels; remove the tails, if desired. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

To the pot of cooked farro, add the shallot-grape mixture, dressed radish, and half the roasted chickpeas. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked shrimp, lemon yogurt, cheese (crumbling before adding), chopped parsley, almonds, and remaining roasted chickpeas. Enjoy!