Spiced Chickpea Grain Bowls
with barley / cucumbers / chimichurri sauce

Name: Spiced Chickpea Grain Bowls
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/3 cup Cilantro, fresh, chopped; 1/4 cup Parsley, fresh, chopped; 2 cloves Garlic; 1 clove Shallots, chopped; 1 Tbsp Capers, drained and rinsed; 1 Tbsp Vinegar, red wine; 2 tsp Lime juice; 1/2 tsp Salt; 1/3 cup Oil, cooking; 2/3 cup Barley, hulled and uncooked; 1/2 tsp Cumin, ground; 1/2 tsp Oregano, dried; 1/2 tsp Paprika; 1/4 tsp Salt; 1 Bell peppers, any color, diced; 1 lb Zucchini, cubed; 12 oz Cucumbers, diced; 1 can Beans, garbanzo (15 oz / 387 g), drained and rinsed; 1 Tbsp Oil, cooking; 1 tsp Lemon juice; 1/2 cup Yogurt, plain or Greek; ~1/3 cup Chimichurri sauce (ingredients listed separately)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

These grain bowls have layers of flavor starting with spiced chickpeas and vegetables and a final topping of creamy yogurt-based chimichurri sauce.

Proteins

Beans, garbanzo

Cuisines

American

Ingredients

Metric

Servings:

Chimichurri Sauce:

Cilantro, fresh - 1/3 cup , chopped
Parsley, fresh - 1/4 cup , chopped
Garlic - 2 cloves
Shallots - 1 clove , chopped
Capers - 1 Tbsp , drained and rinsed
Vinegar, red wine - 1 Tbsp
Lime juice - 2 tsp
Salt - 1/2 tsp
Oil, cooking - 1/3 cup

Spiced Chickpea Grain Bowls:

Barley, hulled and uncooked - 2/3 cup
Cumin, ground - 1/2 tsp
Oregano, dried - 1/2 tsp
Paprika - 1/2 tsp
Salt - 1/4 tsp
Bell peppers, any color - 1 , diced
Zucchini - 1 lb , cubed
Cucumbers - 12 oz , diced
Beans, garbanzo (15 oz / 387 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Lemon juice - 1 tsp
Yogurt, plain or Greek - 1/2 cup
Chimichurri sauce (ingredients listed separately) - ~1/3 cup

Prep

Barley - Double if making Thursday’s meal. Bring a saucepan of water to boil. Salt water generously and add barley. Cook for 45 to 55 minutes, until tender but not soggy. (Can be done up to 5 days ahead)
Make spice mix - Combine cumin, oregano, paprika, and salt (portion for grain bowls). (Can be done up to 5 days ahead)
Bell peppers / Zucchini - Prep as directed and combine. (Can be done up to 5 days ahead)
Make chimichurri sauce - Double if making Wednesday’s meal. Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt, and oil (portion for chimichurri) in a blender or a food processor. Add more oil if it’s too thick. Season to taste with salt or more lime juice. (Can be done up to 5 days ahead)
Cucumbers - Dice cucumbers. (Can be done up to 2 days ahead)
Beans - Drain and rinse.

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Make

Heat a wok or skillet over medium-high heat. Add oil (portion for grain bowls) and then peppers and zucchini. Saute until tender, 5 to 6 minutes. Add beans and spice mix. Saute for 2 minutes more.
Remove from heat and squeeze lemon juice over top. Season with some salt and pepper.
Whisk together chimichurri (if doubled reserve half for Wednesday) and yogurt.
Reheat barley (reserve half if doubled) in the microwave.
Divide barley between bowls. Top with beans / vegetables and cucumbers. Top with yogurt-chimichurri sauce. Enjoy!

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