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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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Fill a medium pot (or large for 4 servings) 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.
Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Quarter and deseed the lemon(s). Cut the zucchini into 1/2-inch-thick rounds. Halve the tomatoes. Medium dice the mozzarella. In a medium bowl, whisk together the honey and half the vinegar (you will have extra). 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.
Meanwhile, in a medium nonstick pan (or large for 4 servings), 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 (or 4 wedges for 4 servings). Season with salt and pepper; stir to combine. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
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.
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!
Fill a medium pot (or large for 4 servings) 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.
Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Quarter and deseed the lemon(s). Cut the zucchini into 1/2-inch-thick rounds. Halve the tomatoes. Medium dice the mozzarella. In a medium bowl, whisk together the honey and half the vinegar (you will have extra). 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.
Meanwhile, in a medium nonstick pan (or large for 4 servings), 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 (or 4 wedges for 4 servings). Season with salt and pepper; stir to combine. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
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.
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!
Tips from Home Chefs