Imagine starting your day with a bowl brimming with wholesome ingredients, vibrant colors, and an explosion of flavors. That’s exactly what you get with this Farro Breakfast Bowl with Turmeric & Scallion Scrambled Chickpeas. This dish is not only satisfying but also packed with nutrients that will keep you energized throughout the morning. The creamy avocado, zesty lemon, and earthy turmeric create a harmonious combination that is hard to resist. Plus, it’s incredibly easy to prepare, making it an ideal choice for busy mornings or leisurely weekends.

Why This Recipe Works

This Farro Breakfast Bowl is a wonderful fusion of textures and tastes. The hearty farro serves as a fantastic base, offering a nutty flavor and chewy consistency. The scrambled chickpeas, seasoned with turmeric and scallions, add a unique twist to traditional breakfast fare. Turmeric not only brings a warm color but also boasts anti-inflammatory properties, making this bowl a healthful start to your day.

The addition of lemon zest and juice brightens the dish, while the creamy avocado enhances the overall mouthfeel. Topped off with sesame seeds and optional pickled jalapeños for a touch of heat, this recipe provides a balanced meal that is both satisfying and delicious.

Ingredients at a Glance

1 cup cupraw sunflower seeds, soaked for 2 hours or up to overnight
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon dijon mustard
1 cup cooked farro (see notes)
Olive oil
3 green onions, sliced (white and green parts separated)
2 cups cooked chickpeas
1 teaspoon ground turmeric
Sesame seeds, for garnish
1 small ripe avocado, diced
Pickled jalapeños, optional
Sea salt and ground black pepper, to taste

Equipment Breakdown

Medium saucepan: For cooking farro.
Skillet: For scrambling the chickpeas.
Mixing bowl: For preparing the sunflower seed dressing.
Spatula: For stirring the chickpeas.
Measuring cups and spoons: For accurate measurements.

Stepwise Method: Farro Breakfast Bowl with Turmeric & Scallion Scrambled Chickpeas

Step 1: Prepare the Farro

Begin by rinsing the farro under cold water. In a medium saucepan, combine the rinsed farro with water and a pinch of salt. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, or until tender. Drain any excess water and set aside.

Step 2: Make the Sunflower Seed Dressing

In a mixing bowl, combine the soaked sunflower seeds, lemon zest, lemon juice, and dijon mustard. Using an immersion blender or a regular blender, blend until the mixture is smooth and creamy. If the dressing is too thick, add a bit of water to reach your desired consistency. Season with sea salt and black pepper to taste.

Step 3: Cook the Chickpeas

In a skillet, heat a drizzle of olive oil over medium heat. Add the white parts of the sliced green onions and sauté for about 2 minutes until fragrant. Add the cooked chickpeas and ground turmeric, stirring well to combine. Cook for an additional 5-7 minutes, allowing the chickpeas to get slightly crispy on the outside. Season with salt and pepper.

Step 4: Scramble the Chickpeas

Using the back of a spatula, gently mash some of the chickpeas in the skillet to create a scrambled texture. Stir in the green parts of the green onions and cook for another minute.

Step 5: Assemble the Breakfast Bowl

Divide the cooked farro among serving bowls. Top each bowl with the turmeric and scallion scrambled chickpeas. Add diced avocado and drizzle with the sunflower seed dressing. Finish with a sprinkle of sesame seeds and, if desired, some pickled jalapeños for a kick.

Seasonal Twists

In the fall, add roasted butternut squash or sweet potatoes for a seasonal touch.
In the winter, incorporate sautéed kale or spinach for added greens.
In the spring, toss in some fresh peas or asparagus for a crunch.
In the summer, add diced tomatoes and cucumbers for a refreshing twist.

Problems & Prevention

If your farro is too chewy, it may need a bit more cooking time. Just add water and simmer until tender.
For a creamier dressing, ensure you blend the sunflower seeds thoroughly.
To prevent the chickpeas from becoming mushy, avoid overcooking them in the skillet.
Adjust the seasoning gradually to avoid over-salting.

Save It for Later

This Farro Breakfast Bowl with Turmeric & Scallion Scrambled Chickpeas can be made in advance! Store the farro and chickpeas separately in the refrigerator for up to 3 days. Simply reheat before serving and top with fresh ingredients like avocado and dressing for a quick breakfast.

Common Questions

Can I use quinoa instead of farro?

Absolutely! Quinoa is a great gluten-free alternative to farro and will provide a similar texture. Just be mindful of the cooking time, as quinoa cooks much quicker.

How can I make this dish vegan?

This recipe is already vegan-friendly! All the ingredients used are plant-based, making it a nutritious choice for anyone looking for a meatless breakfast.

Can I prepare the chickpeas ahead of time?

Yes! You can cook the chickpeas in advance and store them in an airtight container in the refrigerator. Just reheat them in a skillet before assembling your bowl.

What can I substitute for chickpeas?

If you want to switch things up, you can use black beans, lentils, or even scrambled tofu as an alternative protein source.

Quick Weeknight Wins

Easy Vegetable Stir-Fry: A quick and colorful dinner option.
Sheet Pan Chicken and Veggies: Simple cleanup with big flavors.
One-Pot Pasta Primavera: A quick, satisfying meal in under 30 minutes.
Hearty Vegetable Soup: Perfect for a cozy night in.

Serve & Enjoy

Now that you’ve mastered the art of making this Farro Breakfast Bowl with Turmeric & Scallion Scrambled Chickpeas, it’s time to serve and enjoy! This dish is not only a feast for the eyes but also a nourishing way to kickstart your day. Whether you’re savoring it solo or sharing it with family, this breakfast bowl is a delightful way to elevate your morning routine. Enjoy every bite and relish the vibrant flavors that come together in this delicious bowl!