Mediterranean Chickpea Grain Bowl
A grain and legume bowl built on chickpeas, a choice of grain, and roasted vegetables finished with tahini-lemon dressing. Warm components are tossed and served at room temperature or chilled.
Ingredients
Method
Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly oil it.
Toss chickpeas with diced roasting vegetables (zucchini, cherry tomatoes), 1 tbsp olive oil, salt, and black pepper on the prepared sheet pan.
Roast vegetables and chickpeas for 25–30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
While vegetables roast, cook grain according to package directions if not already prepared; drain and set aside.
Whisk together tahini, lemon juice, minced garlic, warm water, and 1 tbsp olive oil in a bowl until smooth and pourable; season with salt and pepper.
Divide warm cooked grain between bowls. Top with roasted chickpea mixture and fresh raw cucumber. Drizzle tahini-lemon dressing over the bowl.
Finish with fresh parsley, chopped nuts or seeds, and optional crumbled cheese. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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