Entree, Veggie

Summer Squash Farro Bowl

July 16, 2020

With summer in full swing you may have noticed an abundance of summer squash at the market. Not sure what to do with it? Here’s a delectable vegetarian, high fiber dish that’s nutrient dense! How can a vegetarian dish be nutrient dense? Farro is a high fiber whole grain with 12 grams of protein per 1/2 cup, and has a nutty flavor. Chickpeas have over 10 grams of protein per cup and are considered an amazing superfood with their high fiber content. Chickpeas become very savory when roasted. Put them together with the sweet, caramelized squash, and you are in for a palate pleasing experience.

Tip: Make sure chickpeas are thoroughly dry before roasting. Drain, rinse, then dry on a towel, on the counter-not the fridge. Also, make sure you have all the ingredients. The second time I made this recipe, I realized I had no lime or Greek yogurt, and it wasn’t as good.



60 minutes


Dinner, Lunch




4 people, 6 people


1.1 15-oz. can low-sodium chickpeas, drained, rinsed & dried.
2.2 medium zucchini, sliced into 1-in.-thick half-moons (about 2 cups)ingredient
3.2 medium yellow squash, sliced into 1-in.-thick half-moons (about 2 cups)
4.1 red onion, sliced (1 cup)
5.¼ cup olive oil, divided
6.1¾ teaspoons kosher salt, divided
7.I cup of Farro. Could substitute Quinoa.
8.1 teaspoon lime zest plus ¼ cup fresh juice, divided (from 2 limes)
9.1 avocado, sliced
10.Fresh cilantro leaves, for serving
11.¾ cup plain Greek yogurt



Rinse and Dry Chickpeas Thoroughly.

Drain chickpeas into a strainer and rinse with cool water. Pat dry with paper towel then place damp chickpeas on a towel to completely dry before roasting. (You may want to do this ahead of time.)


Preheat Oven.

Preheat oven to 450°F. Line a baking sheet with parchment paper.


Prep Veggies.

Slice squash and zucchini into 1 inch thick half moons.

Slice red onion into 1/2 inch slices.


Prep Veggies for Roasting.

Place chickpeas, zucchini, squash, and onion in a bowl. Drizzle with 2 tablespoons oil, and 1 teaspoon salt, and mix well. Transfer veggies to baking sheet and spread out evenly.


Cooking the Veggies.

Roast veggies until zucchini and squash are browned and chickpeas are crisp, around 30 to 40 minutes.


Prepare Farro.

While veggies are roasting, prepare farro according to package directions.

Once farro is cooked, drain and transfer to a large bowl. Stir in 2 tablespoons lime juice and remaining 2 tablespoons oil and ¾ teaspoon salt.


Combine Roasted Veggies w/Farro.

Remove cooked, roasted veggies from oven and add to farro.


Preparing Bowls.

Divide squash & farro mixture between 4 bowls. Top with sliced avocado, and cilantro.


Prepare Yogurt Sauce.

Stir yogurt, lime zest, and remaining 2 tablespoons lime juice in a small bowl. Serve a generous dollop of yogurt sauce, on each farro bowl.


Adapted from recipe by Robbie Melvin at RealSimple.com. Photo by Caitlin Bensel.

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