Name: Mediterranean Style Grain Bowls Recipe with lentils and chickpeas
Prep time: 20 min
Total time: 20 min
Ingredients: Early Harvest extra virgin olive oil; Salt; 1 zucchini squash, sliced into rounds; 2 to 3 cups cooked farro (from 1 cup uncooked farro, prepared according to package); 2 cups cooked brown lentils or from canned lentils, drained and rinsed (see notes for lentil cooking instructions, if needed); 2 cups cooked chickpeas or from canned chickpeas, drained and rinsed; 2 cups cherry tomatoes, halved; 2 shallots, sliced; 2 avocados, skin removed, pitted and sliced; 1 cup fresh chopped parsley; Handful pitted kalamata olives; Sprinkle crumbled feta cheese, optional; 1/3 cup Early Harvest Greek Extra Virgin Olive Oil; 2 1/2 tbsp fresh lemon juice; 1 garlic clove, minced; 2 1/2 tsp quality Dijon mustard; Salt and pepper; 1 tsp Za'atar spice; 1/2 tsp ground Sumac