Lemony Grain Bowl with Green Beans Chickpeas and Cottage Cheese

Ingredients

• 1 teaspoon finely grated lemon zest, plus 5 1/2 tablespoons (about 82 ml) fresh lemon juice, divided (from 3 medium lemons)
• 1 1/2 (about 8 ml) teaspoons honey
• 1 teaspoon (5 ml) Dijon mustard
• 2 medium cloves garlic, finely grated, divided
• 2 1/2 teaspoons (about 8 g) Diamond Crystal kosher salt, divided ; for table salt, use half as much by volume or the same weight
• 9 tablespoons (135 ml) extra-virgin olive oil, divided, plus more for drizzling
• 3/4 cup (6 ounces; 170 g) small-curd cottage cheese (preferably 6% milkfat)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon plus 2 teaspoons chopped fresh dill, divided, plus more for serving
• 12 ounces (340 g) green beans, trimmed and cut into 2-inch pieces on a bias
• 1/2 teaspoon ground sumac, plus more for serving
• 1 (15-ounce; 425 g) can chickpeas, drained and rinsed
• 4 cups cooked grains (such as rice, farro, freekeh, or barley), warm or room temperature
• Pickled red onions , for serving (optional)

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag