Grain Bowls with Chicken, Spiced Chickpeas, and Avocado

30 days of groceries dinner chickpea chicken grains quinoa rice cucumber lunch avocado wheat/gluten-free 22-minute meals dairy free peanut free tree nut free soy free kosher

Anna Stockwell

4 servings

Source

Ingredients

2 teaspoons olive oil

1 (15.5-ounce) can chickpeas, drained, rinsed, patted dry

½ teaspoon ground cumin

⅛ teaspoon cayenne pepper

¼ teaspoon kosher salt

1½ cups parsley leaves

¾ cup mint leaves

1¼ cups extra-virgin olive oil

6 tablespoons fresh lemon juice

1 teaspoon honey

½ teaspoon kosher salt

4 cups cooked quinoa, farro, barley, or brown rice

4 cups shredded cooked chicken (from 1 [2½-pound] rotisserie chicken)

2 mini seedless cucumbers, halved, sliced

2 avocados, halved, pitted, sliced

4 cups watercress or baby arugula

½ cup pickled red onions

4 teaspoons toasted sesame seeds

Method

Heat oil in a large skillet over medium. Cook chickpeas, cumin, and cayenne, shaking to coat, until heated through. Increase heat to medium-high and cook, shaking occasionally, until chickpeas are golden brown and crisp, about 10 minutes. Transfer to paper towels and season immediately with salt.

Meanwhile, pulse parsley and mint in a food processor until finely chopped. Add oil, lemon juice, honey, and salt and pulse to combine.

Toss quinoa with ½ cup dressing in a large bowl. Divide among serving bowls. Toss chicken with ¼ cup dressing in same large bowl. Arrange chicken, cucumbers, avocados, and watercress over quinoa. Top with chickpeas, pickled onions, and sesame seeds. Serve remaining dressing on side for drizzling.