Shawarma-Spiced Chickpea & Farro Bowls with Feta, Mint & Lemon-Tahini Dressing

Shawarma-Spiced Chickpea & Farro Bowls

with Feta, Mint & Lemon-Tahini Dressing

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

To make these flavorful bowls, you’ll roast chickpeas in a blend of bold, warming spices until deliciously light and crispy, then serve them over hearty farro alongside sautéed pepper and tomatoes. It's all finished with a sprinkle of tangy feta, fresh mint, and a drizzle of our irresistible lemon and tahini dressing (sweetened with date syrup).
16 green SmartPoints® per serving
12 blue SmartPoints® per serving
7 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.
CLICK FOR RECIPE CARD

Get Plans

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Shawarma-Spiced Chickpea & Farro Bowls with Feta, Mint & Lemon-Tahini Dressing
Title
  • ½ cup Semi-Pearled Farro
  • 1 15.5-Oz Can Chickpeas
  • 1 Lemon
  • 4 oz Grape Tomatoes
  • 2 cloves Garlic
  • 1 bunch Mint
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 2 Tbsps Tahini
  • 2 tsps Date Syrup
  • 1½ oz Feta Cheese
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 1 Red, Yellow, Or Orange Bell Pepper
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Dry the chickpeas
1 Dry the chickpeas

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. Drain and rinse the chickpeas. 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 drained chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Roast 4 to 5 minutes, or until completely dry. Leaving the oven on, remove from the oven.

Cook the farro
2 Cook the farro

Meanwhile, add the farro to the pot of boiling water 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.

Season & roast the chickpeas
3 Season & roast the chickpeas

Meanwhile, drizzle the dried chickpeas with 1 teaspoon of olive oil and season with salt, pepper, and all but a pinch of the spice blend; carefully stir to coat and arrange in an even layer. Return to the oven and roast 16 to 18 minutes, or until crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

Prepare the remaining ingredients & make the dressing
4 Prepare the remaining ingredients & make the dressing

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Roughly chop the onions. Pick the mint leaves off the stems. Quarter and deseed the lemon. In a bowl, combine the tahini, date syrup, the juice of 2 lemon wedges, and 2 teaspoons of water. Season with salt and pepper. 

Cook the vegetables
5 Cook the vegetables

In a medium pan (nonstick, if you have one) heat 2 teaspoons of olive oil on medium-high until hot. Add the diced pepper, halved tomatoes, and chopped garlic. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. 

Finish & serve your dish
6 Finish & serve your dish

To the pot of cooked farro, add the chopped onions, remaining spice blend, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked vegetables, crispy chickpeas, and cheese (crumbling before adding). Drizzle with the dressing and garnish with the mint leaves (tearing just before adding). Serve the remaining lemon wedges on the side. Enjoy! 

Tips from Home Chefs

Get Plans

Shawarma-Spiced Chickpea & Farro Bowls

Dry the chickpeas
1 Dry the chickpeas

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. Drain and rinse the chickpeas. 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 drained chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Roast 4 to 5 minutes, or until completely dry. Leaving the oven on, remove from the oven.

2 Cook the farro

Meanwhile, add the farro to the pot of boiling water 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.

Cook the farro
Season & roast the chickpeas
3 Season & roast the chickpeas

Meanwhile, drizzle the dried chickpeas with 1 teaspoon of olive oil and season with salt, pepper, and all but a pinch of the spice blend; carefully stir to coat and arrange in an even layer. Return to the oven and roast 16 to 18 minutes, or until crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

4 Prepare the remaining ingredients & make the dressing

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Roughly chop the onions. Pick the mint leaves off the stems. Quarter and deseed the lemon. In a bowl, combine the tahini, date syrup, the juice of 2 lemon wedges, and 2 teaspoons of water. Season with salt and pepper. 

Prepare the remaining ingredients & make the dressing
Cook the vegetables
5 Cook the vegetables

In a medium pan (nonstick, if you have one) heat 2 teaspoons of olive oil on medium-high until hot. Add the diced pepper, halved tomatoes, and chopped garlic. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. 

6 Finish & serve your dish

To the pot of cooked farro, add the chopped onions, remaining spice blend, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked vegetables, crispy chickpeas, and cheese (crumbling before adding). Drizzle with the dressing and garnish with the mint leaves (tearing just before adding). Serve the remaining lemon wedges on the side. Enjoy! 

Finish & serve your dish
Browse Steps
1 of 6