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Shawarma-Spiced Chickpea & Farro Bowls
with Feta, Mint & Lemon-Tahini Dressing
30 MIN
2 Servings
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.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Vegetarian
WW Recommended
-
NutritionPER SERVING
-
Calories620 Cals (est.)
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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
Title
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½ cup Semi-Pearled Farro
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1 15.5-Oz Can Chickpeas
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1 Lemon
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4 oz Grape Tomatoes
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2 cloves Garlic
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1 bunch Mint
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1 oz Balsamic-Marinated Cipolline Onions
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2 Tbsps Tahini
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2 tsps Date Syrup
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1½ oz Feta Cheese
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1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
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1 Red, Yellow, Or Orange Bell Pepper
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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