Farro Bowl with Crispy Chickpeas & Shrimp

Yesterday started off like a very cliché Monday.

I was extremely tired after a wonderful weekend spent with friends back in the midwest. I had a 7 am dentist appointment. It was rainy. I hadn’t had any coffee yet, and as I went to publish this post, I lost internet connection and consequently lost the draft I had been typing up! (There is a reason you always back things up, yeah?)

I ran out of time, energy, patience all before 8 am. So, I decided to just start over with the post today.


But I wasn’t going to let my day continue on the cliché note – because that just completely sets the tone for the entire week, and I don’t really have a week to waste these days.

I cranked up some tunes, put on a pot of coffee, got a ton of great work done, and even forced myself to head to the gym despite feeling lackluster.

A Monday turned into a success!

Errr… or as successful as one can really be.

Days like yesterday – when there are a lot of moving parts and things to be accomplished – call for hearty, healthy, meals. As odd as it is – when I spend a full day recipe testing, I often find myself picking at food throughout the day but never sitting down for a good breakfast or lunch.

So when dinner rolls around, I need something of substance. Because I am oh so hungry!

Farro has been my go-to grain lately. I love the little bit of crunch that holds when it’s cooked, and it has an earthy, nutty quality to it that stands up well against something like shrimp or salmon. Top it with some fresh veggies, and a squeeze of lemon juice – and I am a happy eater.

(I’m always a happy eater, but especially when ingredients like these are involved.)

Fresh, fast, flavorful, filling (F is the letter of the day apparently) – that’s how I would describe this recipe.

If you’re a Sunday meal-prepper, you could definitely do the chickpeas and farro salad part because you’re a rockstar like that, and just quickly cook the shrimp right before you’re ready to eat!

It’s meals like this one that make even the most cliché Monday mornings worth it. Here’s to making Tuesday a good one!

Farro Bowl with Crispy Chickpeas and Shrimp
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
For the chickpeas:
  • 1 14.5 ounce can chickpeas, drained & rinsed, and skins removed
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • Salt and pepper
For the bowls:
  • 1 cup farro
  • 1 lemon
  • ½ english cucumber, diced
  • 1 bell pepper, diced
  • 1 jalapeno, chopped
  • 2 teaspoons olive oil
  • 1 pound shrimp, peeled and deveined
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh cilantro, chopped
  • Salt and pepper
Directions
For the chickpeas:
  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and place chickpeas onto the foil in a single layer. You want to make sure your chickpeas are VERY dry (or else they don't crisp as well). I usually pat them dry with paper towels to take out the excess moisture and then let them sit for 15-20 minutes.
  2. Once dry, drizzle on olive oil and season with garlic & chili powder and salt and pepper, tossing well to coat. Roast in the oven 20 minutes, then shake the pan to make sure the chickpeas don't stick to the foil. Return to the oven and cook 10-15 more minutes, or until crispy but not burnt. Let cool. Note: this will make ~2 cups of crispy chickpeas, so there will be leftovers after you use some for the salad. They're a great snack to munch on too!
For the bowls:
  1. While the chickpeas are roasting, cook the farro according to package directions. Once cooked, remove from heat and squeeze ½ of the fresh lemon juice over farro. Mix well. Season with salt, pepper and a little bit of cilantro. Stir in the chopped cucumber, bell pepper & jalapeno. Set aside.
  2. Heat a little bit of olive oil in a large cast-iron skillet over medium heat. In a small bowl, combine the chili powder, paprika, garlic powder, salt and pepper. Toss the shrimp into the seasoning, then cook in the shrimp in the skillet, about 2 minutes each side - until cooked through and pink on both sides.
  3. Top the farro mixture with the shrimp and crispy chickpeas. Squeeze the remaining lemon juice over top, and garnish with the rest of the cilantro. If desired, season with a little more salt and pepper!
 

4 thoughts on “Farro Bowl with Crispy Chickpeas & Shrimp

  1. High for kicking Monday’s butt! You GO girl! And all those ‘f’ words sound good to me 😉 I’ve been loving bowls like this for dinner lately – so healthy and filling. I haven’t had farro in forever and now I know i’ve been totally missing out! Brilliant idea pairing all this with crispy chickpeas! Can’t wait to try! Yay for happy eating! Hope you have an awesome week, Michelle 🙂

  2. So hard to come back from a fun vacation, 100% get that. Especially when everyday throughout the week feels like it’s still Monday! It has been raining here for two weeks since sunny Cali so I need a hearty meal like this! Good thing there’s shrimp in my freezah right now… SO STAHMY IN BAHSTAN.

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