I was definitely thinking about piccata when I put together this recipe. That flavor combination of lemons, capers, and artichokes… YUM. Lemons may be in season in winter, but summer weather makes me crave that bright acidity that lightens up vegetable centric meals. Using farro instead of pasta ensures that whole grains play their part in the healthy diet.
I adore capers, and you can’t ever have really have enough of them, so there are lots in this dish (as there should be). And I’m sure you can tell that I’ve been super into farro bowls lately. It’s a grain from the Mediterranean, so it’s an obvious pairing with the other elements of this dish.
Chewy farro is tossed with lemon, then topped with a mix of chickpeas, artichokes, and capers sauteed with lemon and garlic. This delicious vegan Mediterranean chickpea bowl is bright, flavorful, nutritious, and a perfect summer meal.
I grabbed marinated jarred artichoke hearts for this recipe - I haven’t yet attacked a full artichoke. Have any of you prepped/ cooked/ eaten like a whole artichoke? I know I’ll have to try it sometime, but artichokes looks so complicated and I’m a little paranoid about those hairs on the leaves that can make you choke.
I hope you like this meal! And while I have you, I’d love to hear from any of you that are vegan, or thinking of going vegan, or are even part time plant based. I want to make this blog as engaging and helpful as possible. What do you like to read about? What blogs do you look at? What makes you come back to a food blog regularly?
One example of helpful content I’ve been super into lately is the Richroll podcast. If I could product content even 1/10th that valuable, I’d be happy - I need your help though :-)
Servings: 4
Time: 1 hour
This is delicious served on its own (it’s a bowl after all), but garnishing with a bit of dill or parsley wouldn’t go amiss. It’s also lovely topped with sun dried tomatoes.
This freezes perfectly, so feel free to double the recipe and freeze the leftovers!