Mediterranean Lentil & Chickpea Grain Bowls with Zesty Lemon Dressing

• Early Harvest extra virgin olive oil
• Salt
• 1 zucchini squash, sliced into rounds
• 2–3 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
• 1 handful pitted kalamata olives
• Sprinkle crumbled feta cheese, optional

Dressing

• ⅓ cup Early Harvest Greek Extra Virgin Olive Oil
• 2 ½ tbsp fresh lemon juice
• 1 clove garlic clove, minced
• 2 ½ tsp quality Dijon mustard
• Salt and pepper
• 1 tsp Za’atar spice
• ½ tsp ground Sumac

Converted amounts are rounded.