Grain Bowls With Chicken Spiced Chickpeas and Avocado recipes
Ingredients
- 2 teaspoons olive oil
- 1 (15.5-ounce) can chickpeas, drained, rinsed, patted dry
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1 1/2 cups parsley leaves
- 3/4 cup mint leaves
- 1 1/4 cups extra-virgin olive oil
- 6 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 4 cups cooked quinoa, farro, barley, or brown rice
- 4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
- 2 mini seedless cucumbers, halved, sliced
- 2 avocados, halved, pitted, sliced
- 4 cups watercress or baby arugula
- 1/2 cup pickled red onions
- 4 teaspoons toasted sesame seeds
Instructions
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