Fresh Mozzarella and Farro Bowls
with Marinated Chickpeas- Milk
- Wheat
- Sulphites
- Almonds
We're turning nourish bowls upside down with fresh, Italian-inspired flavours. With al dente farro, blistered tomatoes and herby, balsamic chickpeas, we've got the whole food pyramid covered!
Ingredients
125 g
Fresh Mozzarella
(Contains: Milk)
½ cup
Farro
(Contains: Wheat)
370 mL
Chickpeas
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
¼ cup
Basil Pesto
(Contains: Milk)
200 g
Zucchini
113 g
Baby Tomatoes
28 g
Almonds, sliced
(Contains: Almonds)
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Add farro, 1 tsp salt and 3 cups water (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 14-16 min. Meanwhile, cut zucchini into 1/4-inch rounds. Drain, then rinse chickpeas. Drain, then cut mozzarella into 1/4-inch rounds. Season mozzarella with salt.
Add half the balsamic glaze, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.Add chickpeas, then toss to coat. Set aside.
Meanwhile, add tomatoes, zucchini and 1/2 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt and pepper, then toss to combine. Broil veggies in the middle of the oven until golden, 8-10 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer to a plate.
When farro is done, drain and return it to the same pot, off heat.Add pesto, then stir to coat farro.Season with salt, to taste.
Divide farro between bowls. Top with marinated chickpeas, broiled veggies and mozzarella slices. Drizzle remaining balsamic glaze over top.Sprinkle with toasted almonds.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The balsamic-marinated chickpeas, pesto-coated farro, and toasted almonds create a layered, satisfying flavour profile; some reviewers found the overall dish a touch bland without careful seasoning.
- Ease of prep: Most reviewers found this quick and straightforward to pull together, especially for a weeknight meal.
- Suggestions: Consider roasting the chickpeas in the oven for added texture and warmth, as several reviewers preferred this to serving them cold. Some felt feta or goat cheese added more flavour than fresh mozzarella; if using mozzarella, warming or briefly melting it helps it integrate better with the hot components. Adding a squeeze of citrus or extra seasoning can brighten the dish if the pesto and balsamic feel muted.
- Leftovers: This dish keeps well and several reviewers noted it tasted even better the next day, making it a great lunch option.
- Portions: A few reviewers felt the farro and vegetable quantities were on the lighter side for dinner; adding extra tomatoes or more farro can make it more satisfying.
