Mediterranean Style Grain Bowls Recipe with lentils and chickpeas

Early Harvest extra virgin olive oil

Salt

zucchini squash, sliced into rounds

to 3 cups cooked farro (from 1 cup uncooked farro, prepared according to package)

cooked brown lentils or from canned lentils, drained and rinsed (see notes for lentil cooking instructions, if needed)

cooked chickpeas or from canned chickpeas, drained and rinsed

cherry tomatoes, halved

shallots, sliced

avocados, skin removed, pitted and sliced

fresh chopped parsley

pitted kalamata olives

Sprinkle crumbled feta cheese, optional

cup Early Harvest Greek Extra Virgin Olive Oil

fresh lemon juice

garlic clove, minced

quality Dijon mustard

Salt and pepper

Za'atar spice

ground Sumac