Crispy Chickpea Grain Bowl Recipe with Lemon Yogurt Dressing

Name: Crispy Chickpea Grain Bowl Recipe with Lemon Yogurt Dressing
Total time: 1 hr 30 mins
Ingredients: 1.5 cups water; 0.5 cup barley; 3 tablespoons olive oil, divided; 1 (15 ounce) can chickpeas - rinsed, drained, and dried; 1 pinch smoked paprika, or to taste; salt and ground black pepper to taste; 1 shallot, minced; 2 cloves garlic, minced; 2 carrots, chopped; 1 cup chopped fresh mushrooms; 1 splash red wine; 1 tablespoon harissa; 0.33333334326744 cup vegetable broth; 0.25 cup chopped fresh parsley; 0.25 cup chopped almonds; 0.5 cup nonfat plain Greek yogurt; 1 teaspoon lemon zest; 1 teaspoon honey; 0.5 teaspoon lemon juice; 1 teaspoon chopped fresh parsley

I customized this recipe and it turned out great! I used barley, but feel free to use your favorite grain.

Total time1 hr 30 mins
Prep time30 mins
Cook time1 hr
Yield2 servings, 2

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Servings

Instructions

Bring water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, approximately 30 minutes.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and drizzle with 1 tablespoon of oil.
Spread chickpeas on the oiled pan and sprinkle with smoked paprika, salt, and pepper.
Bake in the preheated oven until chickpeas are crispy, about 40 minutes. Let them cool in the oven for an additional 10 minutes.
Heat 1 tablespoon of oil in a skillet over medium-high heat. Sauté shallots and garlic until soft and fragrant, around 2-3 minutes. Add carrots and cook until they begin to soften, about 5 minutes. Add mushrooms and cook for 1-2 minutes. Pour in red wine and cook until almost completely reduced, about 2-3 minutes. Stir in harissa and cook for 1 minute. Pour in broth and cook until absorbed, about 5 minutes. Season with salt and pepper, then transfer to a bowl.
Stir the crispy chickpeas into the vegetable mixture and add 1/4 cup of parsley.
Heat the remaining 1 tablespoon of oil in the same skillet over medium heat. Sauté almonds until fragrant, approximately 2-3 minutes, and set aside.
Prepare the lemon yogurt dressing by stirring together yogurt, lemon zest, honey, and lemon juice in a bowl.
Assemble the dish with barley on the bottom, topped with chickpeas, toasted almonds, and lemon yogurt dressing. Garnish with 1 teaspoon of parsley.

Nutrition

Calories: 750 kcal
Fat Content: 33 g
Fiber Content: 20 g
Sugar Content: 15 g
Sodium Content: 712 mg
Protein Content: 25 g
Cholesterol Content: 3 mg
Carbohydrate Content: 94 g
Saturated Fat Content: 4 g
Unsaturated Fat Content: 0 g