top of page

Grain Bowls with Chicken, Spiced Chickpeas, and Avocado

['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']

Heat oil in a large skillet over medium. Cook chickpeas, cumin, and cayenne, shaking to coat, until heated through. Increase heat to medium-high and cook, shaking occasionally, until chickpeas are golden brown and crisp, about 10 minutes. Transfer to paper towels and season immediately with salt.
Meanwhile, pulse parsley and mint in a food processor until finely chopped. Add oil, lemon juice, honey, and salt and pulse to combine.
Toss quinoa with 1/2 cup dressing in a large bowl. Divide among serving bowls. Toss chicken with 1/4 cup dressing in same large bowl. Arrange chicken, cucumbers, avocados, and watercress over quinoa. Top with chickpeas, pickled onions, and sesame seeds. Serve remaining dressing on side for drizzling.

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page