Name: Grain Bowls With Chicken, Spiced Chickpeas, and Avocado
Cook time: 20 minutes
Total time: 20 minutes
Yield: 4 servings
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

Photo of two grain bowls with rotisserie chicken crispy chickpeas and avocado on a table with two place settings and...

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton

A store-bought rotisserie chicken brings you one step closer to a nourishing grain bowl dinner.

Recipe information

Total Time
20 minutes
Yield
4 servings

Ingredients

For the chickpeas:

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

For the dressing:

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

For assembly:

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

Preparation

Make the chickpeas:
Step 1
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.
Make the dressing:
Step 2
Meanwhile, pulse parsley and mint in a food processor until finely chopped. Add oil, lemon juice, honey, and salt and pulse to combine.
Assemble the bowls:
Step 3
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.

Recipe notes

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