Mediterranean Grain Bowls with Chickpeas and Lentils

feta cheese

🥗Healthier: tofu feta

💰Cheaper: cottage cheese

Tofu feta is lower in calories and dairy-free.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Brown rice is more economical while still providing fiber.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Black olives are often less expensive.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are a budget-friendly alternative.

In a non-stick pan or skillet, heat 2tbsp olive oil over medium-high heat until shimmering but not smoking. Add the sliced zucchini and saute on both sides until tender. Remove zucchini with a slotted spoon and place on a paper towel to drain any excess oil. Season lightly with salt.

Add the dressing ingredients to a mason jar. Close the lid tightly, and give it a good shake. Set aside for now (but shake again before using).

Divide the cooked farro, lentils, and chickpeas equally among four dinner bowls (it'll come to 1/2 cup of each per bowl). Add cooked zucchini, tomatoes, shallots, avocado slices, parsley, and kalamata olives. Season lightly with salt, pepper and more za'atar, if you like. Drizzle a bit of the dressing on top (about 2 tbsp per bowl). Finish with crumbled feta, if you like.

Serve at room temperature or warm, if farro and pulses were just cooked. It's best to mix the ingredients in each bowl to allow the dressing flavors to infuse. If you have a bit of dressing left, serve it alongside.

Equipment Needed

Spice Level:

Dietary

Allergens