Go Back

Farro Breakfast Bowl with Turmeric & Scallion Scrambled Chickpeas

5 from 1 reader review
Servings 2
Print Recipe Pin On Pinterest Leave Review

Ingredients

  • ⅓ cup raw sunflower seeds, soaked for 2 hours or up to overnight
  • ½ teaspoon lemon zest
  • 2 tablespoons lemon juice
  • ½ teaspoon dijon mustard
  • 1 ½ cups cooked farro (see notes)
  • olive oil
  • 3 green onions, sliced (white and green parts separated)
  • 2 cups cooked chickpeas
  • ½ teaspoon ground turmeric
  • sesame seeds, for garnish
  • 1 small ripe avocado, diced
  • pickled jalapeños, optional
  • sea salt and ground black pepper, to taste

Instructions

  • In a high speed blender, combine the sunflower seeds, lemon zest, lemon juice, dijon salt, pepper and a splash of water to get the blade moving. Mix it on high until a smooth sauce-like consistency forms. Add as much water as you like to make the sauce veer towards thick or thin, depending on your preference. Check it for seasoning and scrape the sauce into a jar or small bowl.
  • Portion the cooked farro into two bowls.
  • In a sauté pan, heat a slick of olive oil over medium. Mash the chickpeas up with a fork, leaving some of them whole. Add the sliced white parts of the green onions and the turmeric to the pan. Stir them around until the green onions are slightly soft and the raw edge from the turmeric has faded. Add the mashed chickpeas and season the mix with salt and pepper. "Scramble" the mix in the pan until everything is hot. Stir in the rest of the green onions at the end.
  • Divide the chickpea scramble between the two bowls of farro. Top bowls with the sunflower lemon sauce. Garnish both with the extra green onions, diced avocado, pickled jalapeños, sesame seeds, and some extra ground black pepper.

Recipe Notes

  • This recipe is inspired by Megan Gordon's Whole Grain Mornings cookbook.
  • To cook farro, I just drop it in a medium saucepan and cover it with a bunch of fresh water. I bring it to a boil and simmer for about 40 minutes or so (less for pearled farro), or until it's cooked through, but still slightly chewy. You can add more water as it cooks if necessary. Once it's done and I've drained it, I pour a good bit of olive oil on top and coat all the grains in it to keep them from clumping up.
This farro breakfast bowl is an unusual and hearty vegan breakfast featuring "scrambled" chickpeas, avocado, jalapeño & sunflower cream.