Lemon Vinaigrette Grain Bowls (Printer Friendly)

Fluffy grains paired with crispy chickpeas, fresh veggies, and a bright lemon vinaigrette dressing.

# What You Need:

→ Grains

01 - 1 cup quinoa, brown rice, or farro
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Roasted Chickpeas

04 - 1 can (15 ounces) chickpeas, drained and rinsed
05 - 1 tablespoon extra virgin olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon garlic powder
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon black pepper

→ Vegetables and Toppings

11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 1/2 cup shredded carrots
14 - 1/4 cup red onion, thinly sliced
15 - 1 avocado, sliced
16 - 1/4 cup fresh parsley, chopped

→ Lemon Vinaigrette

17 - 1/4 cup extra virgin olive oil
18 - 2 tablespoons fresh lemon juice
19 - 1 teaspoon Dijon mustard
20 - 1 teaspoon maple syrup or honey
21 - 1 small garlic clove, minced
22 - 1/4 teaspoon salt
23 - 1/8 teaspoon black pepper

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a saucepan, combine quinoa, water, and salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes or according to package instructions. Fluff with a fork and set aside.
03 - Pat chickpeas dry with a clean towel. In a mixing bowl, toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated. Spread on prepared baking sheet and roast for 20 to 25 minutes, shaking halfway through, until golden and crispy. Allow to cool slightly.
04 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, minced garlic, salt, and black pepper until thoroughly emulsified and combined.
05 - Divide cooked grains equally among four serving bowls. Arrange roasted chickpeas, cherry tomatoes, cucumber, shredded carrots, red onion, avocado slices, and fresh parsley on top of each bowl.
06 - Drizzle each bowl generously with lemon vinaigrette and serve immediately.

# Expert Tips:

01 -
  • The roasted chickpeas stay crispy for hours, giving you that unexpected crunch in every spoonful.
  • It comes together faster than you'd think, making weeknight dinners feel less like a chore and more like self-care.
  • Built-in flexibility means you can raid whatever's in your crisper drawer without feeling like you've ruined anything.
02 -
  • Wet chickpeas will steam instead of crisp, so that towel-drying step isn't optional if you want that satisfying crunch.
  • The vinaigrette separates if it sits too long, so shake or whisk it again just before serving, and your bowl will taste fresher for it.
03 -
  • If your lemon juice is thick and viscous, you can thin it slightly with water, and the vinaigrette will still emulsify beautifully.
  • Shaking those chickpeas halfway through roasting is the difference between some being golden and others still soft, so set a little timer if you tend to forget.
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