Roasted Vegetable Grain Bowl with Crispy Chickpeas  & Yogurt Sauce

Roasted Vegetable Grain Bowl

with Crispy Chickpeas & Yogurt Sauce

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 540 Cals/serving
  • View All
    Nutrition Label
    Download

This vibrant vegetarian meal features earthy farro tossed with a trio of roasted chickpeas, sweet peppers, and zucchini—all finished with a creamy pickled pepper yogurt and crumbly feta cheese.

Get Cooking
fresh
ingredients
Roasted Vegetable Grain Bowl with Crispy Chickpeas  & Yogurt Sauce
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the farro:
1 Cook the farro:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 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. Cover to keep warm. 

Prepare the ingredients:
2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Drain and rinse the chickpeas. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. 

Roast the chickpeas & vegetables:
3 Roast the chickpeas & vegetables:

While the farro continues to cook, line a sheet pan with a layer of paper towels; spread the chickpeas onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle the chickpeas with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Place the quartered sweet peppers and zucchini pieces in a bowl. Drizzle with 1/2 teaspoon of olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Transfer to the other side of the sheet pan and arrange in an even layer. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork and the chickpeas are crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven. 

Make the yogurt sauce:
4 Make the yogurt sauce:

While the vegetables roast, roughly chop the piquante peppers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the yogurt, chopped piquante peppers, 2 tablespoons of water, and as much of the garlic paste as you’d like. Season with salt and pepper. 

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

To the pot of cooked farro, add the roasted vegetables and chickpeas, vinegar, and 1 teaspoon of olive oil. Taste, then season with salt and pepper if desired. Stir to combine. Serve the finished farro garnished with the cheese (crumbling before adding) and yogurt sauce. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the farro:
1 Cook the farro:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 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. Cover to keep warm. 

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Drain and rinse the chickpeas. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. 

Prepare the ingredients:
Roast the chickpeas & vegetables:
3 Roast the chickpeas & vegetables:

While the farro continues to cook, line a sheet pan with a layer of paper towels; spread the chickpeas onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle the chickpeas with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Place the quartered sweet peppers and zucchini pieces in a bowl. Drizzle with 1/2 teaspoon of olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Transfer to the other side of the sheet pan and arrange in an even layer. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork and the chickpeas are crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven. 

4 Make the yogurt sauce:

While the vegetables roast, roughly chop the piquante peppers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the yogurt, chopped piquante peppers, 2 tablespoons of water, and as much of the garlic paste as you’d like. Season with salt and pepper. 

Make the yogurt sauce:
Finish the farro & serve your dish:
5 Finish the farro & serve your dish:

To the pot of cooked farro, add the roasted vegetables and chickpeas, vinegar, and 1 teaspoon of olive oil. Taste, then season with salt and pepper if desired. Stir to combine. Serve the finished farro garnished with the cheese (crumbling before adding) and yogurt sauce. Enjoy!