Recipe: Roasted Farro With Chickpeas and Veggies

Vegan feast alert!
recipe of farro Chickpea Tomato and Asparagus

Grains, legumes and veggies, oh my! Our latest entrée, Roasted Farro with Chickpeas and Veggies, is a veritable who’s who of plant-based eating. If you aren’t familiar with farro, this is a fantastic introduction to the ancient grain.

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A form of wheat that’s been around for centuries and is popular in Italy, farro is nutty, chewy and satisfying (while sporting a bevy of vitamins, minerals and fiber).

Farro comes in whole, semi-pearled and pearled varieties, though the pearled variety is most widely available in the United States. (Check labels, as different varieties require different cooking times and instructions.)

Chickpeas, grape tomatoes, asparagus, yellow bell peppers and red onion add a rainbow of satisfying flavor and texture. The cumin, paprika, cayenne and lemon — small in quantity but mighty in taste — make this dish unforgettable.

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  • 1 1/2 cups cooked farro
  • 15-ounce can (no salt) chickpeas, drained and rinsed
  • 1 cup grape tomatoes
  • 1 pound asparagus, cut into 1-inch pieces
  • 1 yellow bell pepper, cored and sliced
  • 1 medium red onion, cut into 8 wedges
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 lemon
  • 1 cup fresh cilantro leaves


  1. Heat the oven to 450 F.
  2. On a large rimmed sheet pan, combine the farro, chickpeas, tomatoes, asparagus, bell peppers and onion.
  3. In a small bowl, stir together the oil, paprika, cumin, salt and pepper. Grate the zest of the lemon and stir in. Drizzle over the farro mixture and stir until well coated. Spread into an even layer.
  4. Roast until the vegetables are tender and a little charred, 20 to 25 minutes.
  5. Divide among bowls and top with the cilantro. Cut the lemon into wedges and serve alongside.

Nutrition information (per serving)

Makes 4 servings

Calories: 394
Total fat: 12 g
Saturated fat: 2 g
Protein: 14 g
Carbohydrate: 61 g
Dietary fiber: 6 g
Sugar: 6 g
Added sugar: 0 g
Cholesterol: 0 mg
Sodium: 175 mg

Developed by Sara Quessenberry for Cleveland Clinic Wellness.

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