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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.

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