Lemon Herb Grain Bowl

Ingredients

• 1 can (15 oz) canned chickpeas, drained and patted dry
• 2 cups cooked grains (farro, quinoa, or brown rice)
• 3 tablespoons fresh lemon juice
• ½ cup fresh mixed herbs (dill, parsley, and chives), chopped
• 4 tablespoons olive oil
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Pat the drained chickpeas completely dry with a clean kitchen towel, pressing gently to remove all moisture so they will crisp up when cooked.

2. 2

   Chop the fresh herbs (dill, parsley, and chives) into pieces roughly the size of lentils—about 1/8 inch—and place them in a small bowl.

3. 3

   Place the dried chickpeas on a sheet pan in a single layer, drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat evenly.

4. 4

   Spread the chickpeas in a single layer across the pan and roast at 400°F for 12–15 minutes, shaking the pan halfway through, until the outsides are deep golden brown and crispy.

5. 5

   In a medium bowl, whisk together the lemon juice, remaining 2 tablespoons of olive oil, and a pinch of salt and pepper until the mixture looks slightly cloudy and emulsified.

6. 6

   Add the chopped herbs to the dressing and stir gently to combine, then fold in the cooked grains until every grain is lightly coated.

7. 7

   Divide the grain mixture evenly between two bowls, top each with half of the roasted crispy chickpeas, and serve immediately while the chickpeas are still warm and crunchy.

Tools you’ll need

• sheet pan
• kitchen towel
• small bowl
• medium bowl
• whisk
• rubber spatula
• oven

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