Pesto Chickpea Grain Bowls with Marinated Tomatoes & Mozzarella

Pesto Chickpea Grain Bowls

with Marinated Tomatoes & Mozzarella

40 MIN
2 Servings
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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.
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    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.
    9 Points value per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    fresh
    ingredients
    Pesto Chickpea Grain Bowls with Marinated Tomatoes & Mozzarella
    Title
    • 1 15.5-Oz Can Chickpeas
    • ½ cup Semi-Pearled Farro
    • 4 oz Grape Tomatoes
    • 4 oz Fresh Mozzarella Cheese
    • 1 Tbsp Capers
    • 2 cloves Garlic
    • 1 Zucchini
    • 1 Lemon
    • 3 Tbsps Basil Pesto
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Balsamic Vinegar
    • 2 tsps Honey
    Cook the farro
    1 Cook 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.

    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. Quarter and deseed the lemon. Cut the zucchini into 1/2-inch-thick rounds. Halve the tomatoes. Medium dice the cheese. In a medium bowl, combine the honey and vinegar; whisk to combine. Add the halved tomatoes, diced cheese, and a drizzle of olive oil. 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

    Meanwhile, in a medium 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 (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat. Carefully add the juice of 2 lemon wedges. 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
    4 Cook the zucchini

    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.

    Finish the farro & serve your dish
    5 Finish the farro & serve your dish

    To the pot of cooked farro, add the marinated tomatoes and cheese (discarding any liquid). Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked zucchini and cooked chickpeas. Drizzle with the pesto. Serve the remaining lemon wedges on the side. Enjoy!

    Tips from Home Chefs

    Cook the farro
    1 Cook 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.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Cut the zucchini into 1/2-inch-thick rounds. Halve the tomatoes. Medium dice the cheese. In a medium bowl, combine the honey and vinegar; whisk to combine. Add the halved tomatoes, diced cheese, and a drizzle of olive oil. 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

    Meanwhile, in a medium 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 (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat. Carefully add the juice of 2 lemon wedges. 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

    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.

    Cook the zucchini
    Finish the farro & serve your dish
    5 Finish the farro & serve your dish

    To the pot of cooked farro, add the marinated tomatoes and cheese (discarding any liquid). Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked zucchini and cooked chickpeas. Drizzle with the pesto. Serve the remaining lemon wedges on the side. Enjoy!

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