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Homemade Farro Breakfast Bowl with Turmeric & Scallion Scrambled Chickpeas photo

Farro Breakfast Bowl with Turmeric & Scallion Scrambled Chickpeas

Start your day with this vibrant Farro Breakfast Bowl! Packed with flavors and nutrients, it's the perfect energizing morning meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup raw 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 to taste
  • ground black pepper to taste

Equipment

  • Medium saucepan
  • Skillet
  • Mixing bowl
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • Store the farro and chickpeas separately in the refrigerator for up to 3 days.
  • For a creamier dressing, ensure you blend the sunflower seeds thoroughly.
  • If using quinoa instead of farro, adjust the cooking time accordingly.