Grain Bowls with Chicken Spiced Chickpeas and Avocado

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

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