Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Spiced Chickpea Grain Bowls
with barley / chimichurri sauce

Active: 35 min Total: 35 min
From spiced chickpeas and vegetables to a final topping of creamy yogurt chimichurri sauce, these grain bowls have layers of flavor. They got high reviews for being easy to prepare and making great lunch leftovers when featured in 2018.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Chimichurri Sauce:
  • Cilantro leaves - 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, 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 (14 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

  1. Barley - (Double if making Thursday’s meal.) Bring a saucepan of water to boil. Salt water generously and add barley. Simmer 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 - (Skip if made ahead for Tuesday.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt, and oil (portions for chimichurri) in a blender or food processor. Blend until smooth. Add some additional oil if the sauce is too thick to blend easily. Season to taste with some salt or some 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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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. Stir chimichurri into yogurt.
  4. Reheat barley in the microwave (reserve half if doubled).
  5. Divide barley between serving bowls. Top with beans, vegetables, and cucumbers. Finish with yogurt-chimichurri sauce. Enjoy!

Reviews

Ratings


0 reviews