Pesto Chickpea Grain Bowls with Marinated Tomatoes & Mozzarella
Wellness Grain

Pesto Chickpea Grain Bowls

with Marinated Tomatoes & Mozzarella

40 MIN
2 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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.

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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
    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
    • 2 tsps Honey
    • 1 Tbsp Balsamic Vinegar
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

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    Pesto Chickpea Grain Bowls

    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 mozzarella. In a medium bowl, combine the honey and vinegar; whisk to combine. Add the halved tomatoes, diced mozzarella, 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 mozzarella (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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