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Spiced Chickpea Grain Bowls
with barley / cucumbers / chimichurri sauce

Active: 35 min Total: 35 min
These grain bowls have layers of flavor starting with spiced chickpeas and vegetables and a final topping of creamy yogurt-based chimichurri sauce.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Chimichurri Sauce:
  • Cilantro - 1/3 cup , chopped
  • Parsley - 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 - 1/2 tsp
  • Oregano - 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

Nutrition Facts

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Prep

  1. 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)
  2. Make spice mix - Combine cumin, oregano, paprika, and salt (portion for grain bowls). (Can be done up to 5 days ahead)
  3. Bell peppers / Zucchini - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. 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)
  5. Cucumbers - Dice cucumbers. (Can be done up to 2 days ahead)
  6. Beans - Drain and rinse.

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Make

  1. 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.
  2. Remove from heat and squeeze lemon juice over top. Season with some salt and pepper.
  3. Whisk together chimichurri (if doubled reserve half for Wednesday) and yogurt.
  4. Reheat barley (reserve half if doubled) in the microwave.
  5. Divide barley between bowls. Top with beans / vegetables and cucumbers. Top with yogurt-chimichurri sauce. Enjoy!

Nutrition Facts

Amount Per Serving
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