Pin It The first time I made this bowl, I was desperately trying to use up a jar of tahini that had been sitting in my pantry for months. Now it is the lunch I crave most after a morning workout, something about the way the bright lemon cuts through that nutty richness just wakes everything up.
Last summer my sister came over looking completely defeated by a week of takeout, and I assembled these bowls while we talked. Watching her face light up at that first creamy, tangy bite reminded me why sharing food matters more than perfection.
Ingredients
- 2 large boneless skinless chicken breasts: About 500g, pat them dry before seasoning to help those spices really cling
- 1 tbsp olive oil: Helps the cumin and smoked paprika form a beautiful crust on the chicken
- 1 tsp ground cumin: Earthy and warm, this ties the Mediterranean flavors together
- 1/2 tsp smoked paprika: Adds a subtle smoky depth that makes the chicken taste special
- 1/2 tsp salt: Essential for bringing out all the flavors
- 1/4 tsp black pepper: A little heat to balance the richness
- 1 cup farro uncooked: Chewy and nutty, this ancient grain holds up perfectly in bowls
- 3 cups water: For cooking the farro until tender
- 1/2 tsp salt: Seasons the farro as it cooks
- 4 cups mixed baby greens: Spinach, arugula, or kale bring freshness and color
- 1 cup cherry tomatoes halved: Little bursts of sweetness and acid
- 1 cup cucumber diced: Cool and crisp against the warm chicken
- 1/2 red onion thinly sliced: Adds a sharp bite that cuts through the creamy sauce
- 1 can 400 g chickpeas drained and rinsed: These become the most addictive crunchy element
- 1 tbsp olive oil: Helps the chickpeas get golden and crispy
- 1/2 tsp ground cumin: Echoes the seasoning on the chicken
- 1/4 tsp salt: Enhances their natural nutty flavor
- 1/3 cup tahini: The creamy, nutty backbone of the sauce
- 1/4 cup fresh lemon juice: Bright and acidic, it makes everything pop
- 2 tbsp water plus more as needed: Thins the sauce to drizzleable perfection
- 1 tbsp olive oil: Adds luxurious silkiness
- 1 garlic clove finely minced: Just enough to give the sauce backbone
- 1/2 tsp salt: Balances the tahini bitterness
- 1/4 tsp ground black pepper: Freshly ground makes all the difference
Instructions
- Get the oven going:
- Preheat to 400°F (200°C) and set two racks in the middle position so everything roasts evenly
- Season the chicken:
- Rub the breasts with olive oil, cumin, paprika, salt, and pepper until coated, then place on a parchment-lined baking sheet
- Roast the chicken:
- Cook for 20 to 25 minutes until a thermometer reads 165°F, then let it rest for 5 minutes before slicing into strips
- Cook the farro:
- Combine farro, water, and salt in a saucepan, bring to a boil, then simmer for 25 to 30 minutes until tender but still chewy
- Crisp the chickpeas:
- Toss them with olive oil, cumin, and salt on a separate sheet pan and roast for 15 to 20 minutes until golden and crunchy
- Make the sauce:
- Whisk tahini, lemon juice, water, olive oil, garlic, salt, and pepper until smooth, adding more water if it is too thick
- Build the bowls:
- Start with a base of farro, then arrange greens, chicken, chickpeas, tomatoes, cucumber, and onion in sections
- Finish with sauce:
- Drizzle generously all over and serve immediately while the chicken and chickpeas are still warm
Pin It My neighbor asked for the recipe after seeing a photo I posted, and when she made it for her family, she texted me that her vegetable-averse daughter had seconds. That is the kind of win that keeps me experimenting in the kitchen.
Making It Your Own
Farro brings such a lovely chew, but quinoa or brown rice work beautifully if you need this gluten-free. I have even used cauliflower rice for a lighter version, and it still feels satisfying.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the tahini perfectly, but iced mint tea feels just as right on a hot day. Sometimes I add warm pita on the side for scooping up every last drop of sauce.
Meal Prep Magic
This might be the ultimate meal prep bowl because every component stays delicious for days. Store the sauce separately, give it a good whisk before drizzling, and you will look forward to lunch all morning.
- Roast extra chicken at the start of the week for even faster assembly
- Double the sauce and use it on salads or grain bowls all week
- Keep the roasted chickpeas in an airtight container to maintain their crunch
Pin It There is something deeply satisfying about a bowl that looks beautiful, tastes incredible, and makes you feel nourished from the inside out. Hope this becomes one of your go-to favorites too.
Recipe FAQs
- → Can I prepare the components ahead of time?
Yes, roast the chicken and chickpeas up to 2 days in advance and store separately. Cook the farro the morning of serving. Prepare the lemon-tahini sauce up to 3 days ahead. Assemble bowls just before eating to keep greens crisp.
- → Is this bowl suitable for meal prep?
Absolutely. Store each component separately in airtight containers for up to 4 days. Keep the sauce in a separate container and drizzle just before eating to prevent the greens from becoming soggy.
- → How do I make this gluten-free?
Simply substitute the farro with quinoa, brown rice, or certified gluten-free grains in equal portions. Cook according to package directions. The rest of the ingredients are naturally gluten-free; just verify all seasoning blends and labels.
- → What's the best way to reheat leftovers?
Reheat the chicken and chickpeas in a 350°F oven for 10-15 minutes until warmed through. Keep the greens separate and eat fresh. Refresh the sauce by whisking in a tablespoon of water if it has thickened.
- → Can I use a different protein instead of chicken?
Definitely. Try roasted salmon, grilled tofu, or roasted turkey breast using the same seasoning blend. Adjust cooking times accordingly. Legume-based proteins like lentils also work beautifully in this bowl.
- → How should I adjust the lemon-tahini sauce consistency?
Start with 2 tablespoons of water and whisk until smooth. Gradually add more water by the teaspoon until you achieve your desired drizzling consistency. The sauce thickens as it sits, so err toward slightly thinner initially.