Con­fetti Chick­pea Grain Bowls with Lemon Herb Dress­ing

with Lemon Herb Dress­ing

Clean Eating - - RECIPE INDEX -


Buy­ing pre­cooked and frozen grains such as brown rice or quinoa makes it easy to add fiber to your meals with­out cook­ing them from scratch. Here, they’re tossed with chick­peas and an ar­ray of color­ful veg­gies for a com­plete meal. The recipe makes a lit­tle more dress­ing than you’ll need, so we sug­gest re­serv­ing ex­tras in the fridge for quick week­night sal­ads and slaws.


½ cup ex­tra-vir­gin olive oil

2 tsp lemon zest + ¼ cup fresh lemon juice

2 tsp Di­jon mus­tard

1 tsp raw honey

¼ tsp each sea salt and ground black pep­per

1∕2 cup packed fresh flat-leaf pars­ley

2 tbsp chopped fresh mint


2 cups pre­cooked grain (such as quinoa or brown rice), thawed if frozen

1 15-oz BPA-free can chick­peas, drained and rinsed

1 tbsp ex­tra-vir­gin olive oil

1 tbsp fresh lemon juice

½ tsp sea salt

¼ tsp ground black pep­per

2 bell pep­pers, any color, diced

6 small radishes, diced

1 cup snap peas, sliced on a di­ag­o­nal

2 green onions, thinly sliced

1. Pre­pare dress­ing: In a small bowl, whisk to­gether oil, lemon zest and juice, mus­tard, honey, salt and pep­per. Whisk in pars­ley and mint.

2. As­sem­ble bowl: To a medium bowl, add grains and chick­peas. Toss in oil and lemon juice; sea­son with salt and pep­per. Di­vide grain mix­ture among bowls. Di­vide bell pep­pers, radishes, snap peas and onions among bowls. Driz­zle each bowl with de­sired amount of dress­ing.

PER SERV­ING (¼ of recipe): Calo­ries: 441, To­tal Fat: 26 g, Sat. Fat: 3.5 g, Mo­noun­sat­u­rated Fat: 18 g, Polyun­sat­u­rated Fat: 4 g, Carbs: 43 g, Fiber: 9 g, Sug­ars: 8 g, Pro­tein: 10.5 g, Sodium: 395 mg, Choles­terol: 0 mg

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