Smoky Chickpea Grain Bowl
A grain bowl with roasted chickpeas, smoked paprika, and a choice of whole grains. Assembled cold or warm with swappable vegetables and proteins for varied nutrition.
Ingredients
Method
Preheat oven to 425°F. Drain and pat chickpeas dry with a paper towel.
Toss chickpeas with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper on a sheet pan.
Roast for 20–25 minutes, shaking the pan halfway through, until crispy and lightly charred.
While chickpeas roast, bring vegetable broth to a boil in a saucepan.
Add chosen grain, reduce heat, cover, and simmer until tender and liquid is absorbed (timing varies by grain: brown rice 45 min, farro 30 min, quinoa 15 min, wild rice 45 min).
Wash and chop all vegetables (greens, roasted vegetable, tomato, cucumber, red onion) into bite-sized pieces.
In a small bowl, whisk tahini, lemon juice, 2–3 tbsp water, salt, and pepper until smooth and pourable.
Divide cooked grain between serving bowls; top with leafy greens, roasted vegetables, raw vegetables, and crispy chickpeas.
Drizzle tahini dressing over the bowl and garnish with fresh parsley and sesame seeds.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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