Lemon Vinaigrette Grain Bowls (Printable View)

A fresh grain bowl with roasted chickpeas, crisp vegetables, and a zesty lemon vinaigrette dressing.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, or 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 the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a saucepan, combine quinoa, water, and salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes or according to package instructions. Fluff with a fork and set aside.
03 - Pat chickpeas dry with a towel. In a bowl, toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
04 - Spread chickpeas evenly on the prepared baking sheet. Roast for 20 to 25 minutes, shaking halfway through, until golden and crispy. Allow to cool slightly.
05 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, minced garlic, salt, and black pepper until emulsified.
06 - Divide cooked grains evenly among four bowls. Top each bowl with roasted chickpeas, cherry tomatoes, cucumber, carrots, red onion, avocado, and parsley.
07 - Drizzle each bowl with lemon vinaigrette and serve immediately.

# Expert Advice:

01 -
  • The roasted chickpeas get crispy and addictive, nothing like canned chickpeas straight from the tin.
  • Everything comes together in under an hour, and most of it can be prepped while the oven does the heavy lifting.
  • It's genuinely satisfying—you won't feel like something's missing halfway through lunch.
  • One dressing works for all four bowls, so you're not standing there making vinaigrettes four separate times.
02 -
  • Roasted chickpeas must cool completely before you eat them or they'll feel soft and disappointing—resist the urge and let them sit for five minutes.
  • The vinaigrette tastes better after sitting for 30 minutes because the flavors meld, so make it early if you can.
03 -
  • Toast your spices in a dry pan for 30 seconds before tossing with the chickpeas—it intensifies the flavor and makes them taste restaurant-quality.
  • Make extra roasted chickpeas because you'll eat them straight from the container while standing at the counter, and they're the most addictive snack.
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