Grain Bowls With Chicken, Spiced Chickpeas, And Avocado
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
33
Spice
39
Sweetness
63
Sourness
43
mins
Prep time (avg)
4
Difficulty
Ingredients:
2 tsps
Olive Oil1 tsp
Ground Cumin1 tsp
Cayenne Pepper1 tsp
Kosher Salt1.25 cups
Extra-Virgin Olive Oil6 tbsps
Lemon Juice (fresh)1 tsp
Honey4 cups
Watercress1 cup
Red Onion (pickled)4 tsps
Toasted Sesame SeedsDirections:
1
Make the chickpeas: Heat oil in a large skillet over medium
2
Cook chickpeas, cumin, and cayenne, shaking to coat, until heated through
3
Increase heat to medium-high and cook, shaking occasionally, until chickpeas are golden brown and crisp, about 10 minutes
4
Transfer to paper towels and season immediately with salt
5
Heat oil in a large skillet over medium
6
Cook chickpeas, cumin, and cayenne, shaking to coat, until heated through
7
Increase heat to medium-high and cook, shaking occasionally, until chickpeas are golden brown and crisp, about 10 minutes
8
Transfer to paper towels and season immediately with salt
9
Make the dressing: Meanwhile, pulse parsley and mint in a food processor until finely chopped
10
Add oil, lemon juice, honey, and salt and pulse to combine
11
Meanwhile, pulse parsley and mint in a food processor until finely chopped
12
Add oil, lemon juice, honey, and salt and pulse to combine
13
Assemble the bowls: Toss quinoa with 1/2 cup dressing in a large bowl
14
Divide among serving bowls
15
Toss chicken with 1/4 cup dressing in same large bowl
16
Arrange chicken, cucumbers, avocados, and watercress over quinoa
17
Top with chickpeas, pickled onions, and sesame seeds
18
Serve remaining dressing on side for drizzling
19
Toss quinoa with 1/2 cup dressing in a large bowl
20
Divide among serving bowls
21
Toss chicken with 1/4 cup dressing in same large bowl
22
Arrange chicken, cucumbers, avocados, and watercress over quinoa
23
Top with chickpeas, pickled onions, and sesame seeds
24
Serve remaining dressing on side for drizzling