Farro Breakfast Bowl with Turmeric & Scallion Scrambled Chickpeas

Created by Laura Wright
No ratings yet
This farro breakfast bowl is an unusual and hearty vegan breakfast featuring "scrambled" chickpeas, avocado, jalapeño & sunflower cream.
An overhead shot shows a farro breakfast bowl with "scrambled" chickpeas, avocado, pickled jalapenos, and a creamy white sauce on top. A lemon wedge is seen nearby.
A 3/4 angle shot shows a cookbook open on a countertop.


Lately, I’m really into daily devotion, as opposed to yearly resolutions. Also, I didn’t make that up myself. I saw it on the sign outside of a church down the road from my house last week, all covered in snow and ice.  Mark was driving, and I read it as we whizzed on by, everything a blur except for that sharp line of guidance in neon.

On new year’s eve, we thought it would be fun to spend the night at the house. We have an operational heating system, running water, a beautiful plant from a friend, and a bed in its right place with cozy sheets (but not much else at this point), so it seemed like the right way to greet a new calendar year. I got some beers from the brewery down the road from my parents’ place, packed my favourite pyjamas into the overnight bag, and we were on our way as the sun began its exit. The mature trees were all stark against the reds, oranges, creamy yellow, and cold, deep-sea blue.

There was no well-planned dinner or restaurant reservation, no champagne, not a stitch of sequins in my wardrobe that night, and no grandiose proclamations or gestures either. We stepped out for noodles, and then followed that up with more beers in our jams watching Parts Unknown. We barely made it to midnight before passing out, but it was perfect. Amidst the boxes and mess, our work-in-progress home was flooded with warm light and laughter. Those moments of relief were arrived at with ease.

Megan Gordon’s book, Whole Grain Mornings, arrived in the mail around Christmas time and I loved it as soon as I took a 3 minute glance through its pages. I’ve always appreciated the calm and grounded tone of her blog. The book’s arrival at my doorstep in the crush of the holidays was rather timely to say the least. It’s all laid out by season and the varying paces of life–the mornings that flash by on the way to work, the brunches that see us entertaining loved ones into the afternoon, and the days to slow down and savour every drop of that quiet early light. Simply put, it’s my kind of book. It’s personal in a way that’s relatable, all tying back to those deeply felt seasonal shifts.

For now, I’ve been playing around with the savoury inspiration. This bowl is a mix of her greens + grains scramble and the California barley bowl with lemon yogurt sauce. Farro is one of my favourite grains because of the delightful chew. I add some “scrambled” chickpeas with scallions + turmeric, and top the whole heap of it off with some pickled jalapeños, ripe avocado, sesames, and a creamy lemony sunflower-based sauce. Along with the myriad of daily devotions going on, it’s my new favourite thing. Maybe make it yours too?

Wishing everyone all the good things for this year. Thanks, as always, for your kindness in this space. xo

An overhead shot shows a farro breakfast bowl with "scrambled" chickpeas, avocado, pickled jalapenos, and a creamy white sauce on top. A lemon wedge is seen nearby.

Farro Breakfast Bowl with Turmeric & Scallion Scrambled Chickpeas

This farro breakfast bowl is an unusual and hearty vegan breakfast featuring "scrambled" chickpeas, avocado, jalapeño & sunflower cream.
No ratings yet
Servings 2

Ingredients

  • 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

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.

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.


08/01/2014 (Last Updated 05/06/2023)
Posted in: autumn, breakfast, chickpeas, earthy, main course, nut free, quick, refined sugar-free, salty, sour, spicy, spring, summer, vegan, winter

48 comments

Recipe Rating




  • Steel and Loft - drzwi i meble loftowe

    I am in love with this recipe! 

  • Bethany

    I don’t have any raw sunflower seeds (mine are roasted and salted), but I do have pepitas. Which would be better to use for the sauce?

    • Laura

      Hi Bethany,
      Honestly either one would work just fine for the sauce.
      -L

  • Audrey

    Hi-
    I loved this recipe. I made it for a lunch sharing plan with a co-worker.
    When I made it, I used sunflower seed butter instead of sunflower seeds and it turned out great. The flavor of the sauce is so nice and gives just the perfect taste with the turmeric. Thanks so much for posting this!!

  • amelia

    I came to your website seeking chickpea scrambled “eggs” and found answers of a different kind instead. Thank you for Tom Waits and Thank you for you. God Bless!

  • Kayla

    Scrambled chickpeas with greens has been my go-to lunch lately thanks to this post! I absolutely love it. I add a big spoonful of tahini right before taking the scramble off the heat and stir it around so it binds a little – adds just the right amount of creaminess.

  • Lindsey

    I have been a bacon and eggs for breakfast kind of girl for a long time. And even though I won’t be giving up bacon and eggs for good anytime soon, this has become my new everyday breakfast. So easy to throw together in the morning when everything is made up ahead of time, so satisfying and feel good. The jalapenos just send this over the awesome edge for me.

  • Georgia

    There is no way I’m not making this

  • Monica

    Thank you for sharing this delicious recipe! It’s already become a favorite. Made exactly as written, the only change we made was adding fresh serrano chiles as garnish. The sunflower butter was a great surprise — excellent vegan ‘yogurt.’ Thanks for the great tips for cooking farro.

  • SouthernSpoonBelle

    Savory breakfasts have unexpectedly become one of my favorite weekend habits– really looking forward to trying this combination. Happy 2014 to y’all, and, as always, thanks for sharing your thoughts and beautiful food!

  • T

    Beauty. I am going to try think with black rice to make it gluten-free!

  • The Rose Journals

    Every time I come on your blog I’m swept away with the originality. Seriously, you be killin it. So blessed for you! :):)

  • Kristie Eccleston

    I’m new here and WOW! I can’t get over the photography of the food. I mean I can’t wait to try some of these recipes but I was drawn in by the photos!

  • Allyssa

    That breakfast looks delicious! I love your blog, by the way. :)

  • Brian @ A Thought For Food

    Well… this is going on my must make list. What a wonderful way to start the day.

  • Emily | The Guest House

    I am always, ALWAYS, looking for new good savoury breakfast ideas. This is one I’ve never thought of before so thank you!

  • Steph

    That bowl of goodness looks so vibrant and inviting, I have never tried farro, but think I should :)

  • Megan

    As someone who can rarely handle a sweet breakfast but is getting a bit sick of eggs and bagels w/ cream cheese, this looks AMAZING. And the further I got in the pictures the more I realized: I have almost all of these ingredients in my pantry right now, but never would have thought of combining them. It was as if you knew and were writing just for me!

    On that note, though: one of the things I’m missing is dijon mustard. Would you have any recommendations for a substitute/alternative cream sauce? Last time I had a similar problem I made a maple chili curry yogurt, but I feel like that would be too heavy for this.

    (Note: I’m very much a beginner homechef. I’m still learning a lot about flavor pairings, often through a lengthy trial and error process, as I over-zealously make things up as I go. I was quite surprised when the aforementioned yogurt turned out semi-decent.)

    • Laura Wright

      Hi Megan, in the cookbook I was working from, the author actually recommends a simple sauce of yogurt, lemon zest, lemon juice and chopped chives/green onions for this bowl. So maybe you could do something like that?
      -L

  • Teri

    um, the list of ingredients doesn’t seem to have farro. (not that I have any, what is it and what can I substitute, please) and thank you for the second paragraph of your essay. I needed that… very very much.

    • Laura Wright

      Hi Teri, sorry about that confusion. I added the amount of farro into the recipe, and just to let you know–it’s a grain similar in body/texture to wheat berries or whole grain spelt. You can use any cooked grain you like in its place (quinoa, millet, bulgur etc)
      -L

  • hannah

    This looks DELICIOUS, I’d actually love it as a cosy dinner. I’d love to see you veganise some of those recipes linked above – would you just add a flax egg to the cookies?
    Also, do you fancy sharing that persimmon smoothie? I Loooooove persimmons but have never blended one, do you just throw it in with some dates? do you peel it?
    Thank you for sharing and wishing you such a happy new year, I love your blog and every word that you write and look forward to following your adventures!

    • Laura Wright

      Hi Hannah,
      For the millet cookies, I think I would sub mashed ripe banana for the egg and up the baking powder in the recipe to a full teaspoon. And for the persimmon smoothie, I just used a chopped ripe persimmon (peel and all), a couple chopped figs, 3 pitted dates, some vanilla, the juice of a couple oranges and some coconut yogurt. The pectin in the persimmon made it pretty thick so just be aware of that if you make it :)
      -L

  • Jacqui

    Scrambled chickpeas! Such a great idea! I love a good savory breakfast, but it usually includes eggs, this will be a nice switch. Here’s to a less “creating personal hell” year ; )

  • Emma Galloway

    Your New Years eve sounded absolutely perfect. As does this bowl of goodness, scrambled chickpeas?! Brilliant xx

  • Megan Gordon

    Such a beautiful post and I’m so glad you’re making the recipes your own — I think this savory bowl really lends itself to that. Leftover grains + little bits you’re excited about in the fridge = new breakfast inspiration. Gorgeous photos, as always. Happiest of weekends to you! ~Megan

  • Jenn Radford

    This looks amazing. I’m hugely into breakfast, so this book sounds right up my alley! Looking forward to seeing what you have in store for us readers in 2014. All the best

  • Amy

    Gorgeous photos per usual! I love a good savory breakfast. Curious, why do you soak the seeds?

    • Laura Wright

      Hi Amy! I soak the seeds just to soften them up a bit before they hit the blender. Makes for a creamier dressing in the end.
      -L

  • Marta @ What should I eat for breakfast today

    I made resolutions but smart ones. There are two not that east- visiting Wild Wild West and seeing bridges from The Bridges of Madison County. But so far so good, I do it day by day and it seems to work. Thank you for the tip about book, I am always looking for morning inspirations :) Happy New Year!

  • Megan

    This looks just lovely, and I am liking your outlook resolutions or lack thereof. We all could use a break from our own judgment from time to time :)

  • Amanda

    I’ve been enjoying your blog for a while now, but this post resonated so much with me I had to comment. A) I love that Tom Waits song and B) the line about creating your own personal hell with ease despite knowing better just is so true. It’s amazing how we can recognize the false starts and sometimes choose not to mitigate the damage. But things have a way of righting themselves, as you felt and saw. This meal is a great reflection of that. Thanks for showing such a true reflection of yourself here on your blog. Best, A

  • Claire (Eat Well. Party Hard.)

    “The mature trees were all stark against the reds, oranges, creamy yellow, and cold, deep-sea blue when my favourite Tom Waits song came on the radio. Whenever the stereo shuffles onto it, the smile of distinctly felt ease creeps up on my face, I lean back a bit, and stare out the window with a new glance, one of truer awareness for what surrounds. Then Mark starts doing his best Tom Waits impression and I laugh so hard/start yelling “Noooooo!” half-disapprovingly because he’s co-opting my moment of car travel serenity.”

    This. Just, this.

    We’re on a hella similar musical plane, and that just makes me smile.

  • Sally - My Custard Pie

    Hopped over here from My Darling Lemon Thyme and so glad I did. Love your photographs, writing and recipes but most of all your approach to life. Balanced…and a bit messy. Will be visiting often.

  • sara forte

    first off, your writing is so sweet and wonderful. Love all of it, but especially the day at a time sort of devotion. I find that to be way more practical and worth sticking to as opposed to larger, vague goals that I seldom revisit until I return to that same binder the following Dec. 30thish. I’m on board. Also. You never cease to amaze me, Laura. Scrambled chickpeas. Of course. I love eggs HOWEVER this is genius and I am so impressed with your continued creativity, my friend.

  • Lindsey

    I totally hear you on the whole not making resolutions thing. Sounds like you and yours had a quiet and lovely celebration together – those are the best!

    This scramble is super! I love the idea of making a breakfast with chickpeas + turmeric + scallions! I’m also all over the sunflower cream,that’s def going on the must-make list!

  • Sherrie | With Food + Love

    Laura –

    Super gorgeous photos on this one. I actually own that same vintage red + white pot! I have a blue + white too, they’re the prefect props.

    So much love!
    SHERRIE

  • Ashley

    So lovely, in thoughts, words, and pictures. As your posts always are.

  • Christine

    This all sounds delicious, and I think you’re a genius with the sauce. Thanks for the reminder to savour those quieter moments and take a step back perspective-wise :)

  • la domestique

    I’m a breakfast-loving person and this bowl looks like a great way to start the day! Here’s to a mega-fantastic 2014!

  • shanna mallon

    daily devotion. YES. I want that, too.

  • Tessa

    I love your use of the avocado skin (peel?)with the lemon as a little garnish/prop–very creative.

  • Karolina

    OMG!! I am doing this for my tomorrow breakfast. I have a whole jar of farro sitting on my kitchen shelf and I never knew how should I use it. I like your version very mush. Can I make it in advance? (say in the evening, to take it to work the next day?)

    • Laura Wright

      Hi Karolina, You could definitely assemble the bowl the night before and just heat it up in the morning and top it off with your avocado, sesames and sauce. And if you’re cool with a room temperature kind of thing, by all means throw everything together the night before.
      -L

  • Ali @ Inspiralized

    This is absolutely incredible! I want this for breakfast, lunch and dinner.

  • Brianne

    I have to get a hold of this book. Everything I’ve heard about it sounds great! After a crazy holiday apart, my husband and I stayed in on New Year’s Eve. We, too, went out for noodles without any sparkle. Afterwards we watched some movie at home in our sweats while drinking champagne. I fell asleep at 11, but he woke me up at 11:50 so we could ring in the new year together. It was wonderful. I love your outlook on the new year; it’s so inspiring. Best to you!

  • Melissa

    What a wonderful take on a savoury breakfast. I will be bookmarking this recipe to make. Gorgeous photography too.

  • Kathryn

    I’m so excited for this book to arrive – I can tell it’s going to be my favourite thing ever. I love this savoury take on breakfasting too; I never thought I’d be the kind of person to want anything other than a muffin in the morning but I’m finding more and more that the idea of proper grains + veggies is appealing. Happy new year Laura, looking forward to seeing what 2014 has in store for you xo