So many delicious flavors and textures in this meal! Layer 1: Lemony, garlicky Greek yogurt. Layer 2: Farro and kale. Layer 3: Spiced chickpeas and zucchini with thyme. Layer 4: Suuuper crispy feta. Layer 5: Fresh dill. So, so good! See original recipe by Half Baked Harvest here, or my adaptation below.

First, make the yogurt. In a bowl, combine 1 cup Greek yogurt, 1 clove of grated garlic, a pinch of salt, and the juice of 1/2 lemon. (Note: zest the lemon before juicing and reserve zest for the zucchini, see below.) Taste and adjust for salt or lemon juice. Place in the fridge while you work on the rest of the meal. (Reserve the other lemon half to juice into the farro and zucchini.)

Cook 1.5 cups dry farro in salted water or broth according to package instructions (I used a 365 brand 10-minute farro). When there’s about 5 minutes left of the farro cook time, add 1 bunch of Tuscan kale sliced into ribbons to the pot on top of the farro and put the lid on the pot. Let the farro steam while the farro finishes cooking. When the farro is done, stir the steamed kale into the farro and drain off any extra liquid. Squeeze in a splash of lemon juice and season with salt.

In the meantime, mix 2 cans of drained, rinsed, and patted dry chickpeas with a glug of olive oil, pinch of salt, and 1 tsp smoked paprika. Spread out on a large parchment-lined baking sheet and place in a 425 degree oven for 15 minutes. Remove from oven, shake the pan to toss the chickpeas (to ensure even cooking), then place back in the oven for 5-10 minutes, or until desired crispiness.

When the chickpeas have 5 minutes left of roasting time, heat a few TB olive oil in a large skillet or saute pan over medium. Add 2 zucchini, sliced into 1/4 inch thick rounds, trying to get as many slices in an even layer as possible (there will be overlapping, which is fine). Let cook undisturbed for a few minutes until starting to brown on the bottom, then flip slices and stir around. Season with a pinch of salt and let cook another few minutes, until most of the zucchini is turning golden and tender. Add a few sliced garlic cloves, the zest of one lemon, and 1-2 tsp dried thyme, and cook for 1-2 minutes, then stir in the roasted chickpeas. Squeeze in a splash of lemon juice and season with salt to taste.

While the zucchini and chickpeas are cooking, crisp up your feta! Pat a 7-8 ounce block of feta dry, then slice into 1/4 inch thick slices. Add 3 TB cornstarch to a shallow bowl, then carefully toss feta slices to coat with the cornstarch. In a large non-stick skillet, heat up a few TB olive oil over medium-high heat. Add the feta slices and cook for 3-5 minutes, or until golden brown and crispy on the bottom. Carefully flip, then cook another few minutes or until both sides are golden and very crispy. Remove to a plate.

To serve, add a dollop of the garlicky yogurt to the bottom of a bowl and spread with a spoon. Add a few big spoonfuls of the farro-kale mixture, followed by some of the zucchini-chickpea mixture. Top with a few slices of the crispy feta. Finally, garnish with fresh dill or your favorite herbs.