Green Goddess Bowl with Farro, Roasted Chickpeas, & Pepita Lime Sauce
I may be one of the few people in the world who don’t mind turning on their oven when it’s 90 plus degrees outside. The summer heat helps this girl from feeling cold constantly.
For dinner last night I made Green Goddess Bowls With Farro & Pepita Line Sauce by The First Mess. One of the things I love about this dish is how versatile it is. It’s good anytime of year and you could really use any vegetable you wanted to. The sauce is incredible! Dave and I have been putting it on everything from veggies to crackers. I will definitely be keeping it as a staple in the fridge. 🙌🏻
I’ve made this dish a few times and have put a few of my own spins on it. I roast the chickpeas in olive oil and salt, and I ended up lightly sautéing the broccoli and kale and seasoning them with salt and pepper. The dish already has a nice crunch with the addition of pepitas but the roasted chickpeas just give it more of a good thing.
I put the recipe for roasted chickpeas below. Give it a try and let me know what you think!
Roasted Chickpeas
1 15.5 oz can chickpeas rinse, drain, and pat dry
Extra Virgin Olive Oil
Sea Salt
Preheat oven to 400 degrees and either line a baking sheet with a silicon baking mat or parchment paper.
Place chickpeas on the baking sheet and drizzle them with olive oil and a few large pinches of salt.
Roast chickpeas for 25 minutes and then check them. They are done when they are crisp and golden brown.
Enjoy them immediatley!