Grain Bowls with Chicken, Spiced Chickpeas, and Avocado

epicurious.com

Beth Holstein

subheading: For the chickpeas:

2 teaspoons olive oil

1 (15.5-ounce) can chickpeas, drained, rinsed, patted dry

½ teaspoon ground cumin

⅛ teaspoon cayenne pepper

¼ teaspoon kosher salt

subheading: For the dressing:

1 ½ cups parsley leaves

¾ cup mint leaves

1 ¼ cups extra-virgin olive oil

6 tablespoons fresh lemon juice

1 teaspoon honey

½ teaspoon kosher salt

subheading: For assembly:

4 cups cooked quinoa, farro, barley, or brown rice

4 cups shredded cooked chicken (from 1 [2 ½-pound] rotisserie chicken)

2 mini seedless cucumbers, halved, sliced

2 avocados, halved, pitted, sliced

4 cups watercress or baby arugula

½ cup pickled red onions

4 teaspoons toasted sesame seeds

Directions at epicurious.com

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