Carb Conscious

Pesto Chickpea Grain Bowls

with Marinated Tomatoes & Mozzarella

40 MIN

4 Servings

Wellness at Blue Apron

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Keep it Vegetarian

From the Test Kitchen

At the base of these Italian-inspired grain bowls is nutty farro mixed with fresh mozzarella and tomatoes marinated in honey, olive oil, and balsamic vinegar (an ode to caprese salad). You'll top it all off with chickpeas cooked in a classic combo of garlic, capers and lemon juice, plus a drizzle of basil pesto.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

1 15.5-Oz Can Chickpeas
1 cup Semi-Pearled Farro
½ lb Grape Tomatoes
2 Zucchini
1 Lemon
2 cloves Garlic
½ lb Fresh Mozzarella Cheese
2 Tbsps Capers
⅓ cup Basil Pesto
4 tsps Honey
1 Tbsp Balsamic Vinegar
1 oz Garlic & Herb Flavored Butter
¼ tsp Crushed Red Pepper Flakes

step-by-step

instructions

Cook Along

1 Cook & finish the farro

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the butter; stir until melted and combined.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; remove the seeds. Cut the zucchini into 1/2-inch-thick rounds. Halve the tomatoes. Medium dice the mozzarella. In a medium bowl, whisk together the honey, vinegar, and a drizzle of olive oil. Add the halved tomatoes and diced mozzarella; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

3 Cook the chickpeas

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas in an even layer. Cook, without stirring, 5 to 7 minutes, or until lightly browned (be careful, as the chickpeas may pop as they cook). Add the capers, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat. Carefully add the juice of 1 lemon half (you will have extra); season with salt and pepper. Stir to combine. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the zucchini & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until browned and softened. Turn off the heat. Serve the finished farro topped with the cooked zucchini, cooked chickpeas, and marinated tomatoes and mozzarella (discarding any liquid). Drizzle with the pesto. Enjoy!