Roasted Vegetable Grain Bowl with Crispy Chickpeas  & Yogurt Sauce

Roasted Vegetable Grain Bowl

with Crispy Chickpeas & Yogurt Sauce

Group Created with Sketch. 30 min
Vegetarian WW™ Approved Mediterranean Diet 600 Calories Or Less i
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WW™ Approved
Our recipes that have 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. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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.
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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.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 550 Cals/serving
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This hearty meal features earthy farro tossed with a trio of roasted chickpeas, peppers, and zucchini—all finished with a creamy pickled pepper yogurt, crisp watermelon radish, and crumbly feta cheese.
12 green SmartPoints® per serving
7 blue SmartPoints® per serving
3 purple SmartPoints® per serving
To learn more about WW and SmartPoints® 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 SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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ingredients
Roasted Vegetable Grain Bowl with Crispy Chickpeas  & Yogurt Sauce
Title
  • ½ cup Semi-Pearled Farro
  • 1 15.5-Oz Can Chickpeas
  • 1 Zucchini
  • 1 clove Garlic
  • ½ oz Sweet Piquante Peppers
  • 1½ oz Feta Cheese
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1 Watermelon Radish
Cook the farro
1 Cook the farro

Place an oven rack in the center of the oven; preheat to 450°F. 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. Cover to keep warm. 

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas. Cut off and discard the stem of the bell pepper; remove the core, then large dice. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. 

Roast the chickpeas & vegetables
3 Roast the chickpeas & vegetables

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 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 diced bell pepper and zucchini pieces in a bowl. Drizzle with 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. 

Prepare the remaining ingredients & make the yogurt sauce
4 Prepare the remaining ingredients & make the yogurt sauce

Meanwhile, quarter the radish lengthwise, then thinly slice crosswise. 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 chickpeas and vegetables, vinegar, and 2 teaspoons of olive oil; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the sliced radish, cheese (crumbling before adding) and yogurt sauce. Enjoy! 

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Cook the farro
1 Cook the farro

Place an oven rack in the center of the oven; preheat to 450°F. 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. Cover to keep warm. 

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas. Cut off and discard the stem of the bell pepper; remove the core, then large dice. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. 

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

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 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 diced bell pepper and zucchini pieces in a bowl. Drizzle with 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 Prepare the remaining ingredients & make the yogurt sauce

Meanwhile, quarter the radish lengthwise, then thinly slice crosswise. 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. 

Prepare the remaining ingredients & 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 chickpeas and vegetables, vinegar, and 2 teaspoons of olive oil; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the sliced radish, cheese (crumbling before adding) and yogurt sauce. Enjoy!