Pesto Chickpea Grain Bowls with Marinated Tomatoes & Mozzarella
Carb Conscious

Pesto Chickpea Grain Bowls

with Marinated Tomatoes & Mozzarella

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • Keep it Vegetarian
    I don't want to make any changes to my meal
    Wellness
  • add Boneless Chicken Breast Pieces
    add 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    Wellness
  • add Salmon
    add four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    Wellness
  • 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.
    CLICK FOR RECIPE CARD

    See Plans

    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
    Nutrition Label
    Download
    fresh
    ingredients
    Pesto Chickpea Grain Bowls with Marinated Tomatoes & Mozzarella
    Title
    • 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
    Cook & finish the farro
    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.

    Prepare the ingredients
    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.

    Cook the chickpeas
    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.

    Cook the zucchini & serve your dish
    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!

    Tips from Home Chefs

    Cook & finish the farro
    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.

    Prepare the ingredients
    Cook the chickpeas
    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!

    Cook the zucchini & serve your dish
    Browse Steps
    1 of 4