Roasted Chickpea Super Grain Bowl
Serves 4
Roasted chickpeas
2 16 oz cans chick peas
2 tablespoons olive oil
1 teaspoon paprika
½ tsp garlic powder
¼ tsp turmeric
Dash of cayenne pepper
Salt
Preheat the oven to 400 degrees F. Rinse and drain the chickpeas and pat them dry with a paper towel or a clean kitchen cloth. Combine the oil, paprika, garlic powder, turmeric, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Spread the chickpeas out in a single layer on a parchment-lined baking sheet. Bake until they are golden and crispy, about 30 – 40 minutes, tossing halfway through
Celery salad
4 stalks of celery, thinly sliced at an angle
¼ red onion, finely chopped
2 tbsp white balsamic vinegar (or sherry vinegar or lemon)
1 tbsp extra virgin olive oil
Salt and pepper, to taste
In a large bowl, combine the onion and cover with the vinegar and pinch of salt. Let sit for about 10 minutes, then add the celery, dash more salt, pepper, and olive oil. Mix well and let marinate for 10 more minutes (the longer the better)! Season to taste.
Super grains
1 cup super grains (combo of white + red quinoa, millet and buckwheat), or red quinoa
½ cup fresh flat-leaf parsley leaves, chopped
Drizzle of white balsamic + olive oil
Pinch of salt
Cook the super grains according to the package. For mine, I do 1 cup grains to 2 cups water, bring to a boil, then reduce heat and cover for 18 minutes. Combine all ingredients and mix well.
To serve:
4 large handfuls of spinach or arugula
More parsley, if desired
Squeeze of lemon, if desired
Line bowls with large handfuls of greens. Top with grains, celery salad, roasted chickpeas, parsley, a generous squeeze of lemon + a pinch of salt. Enjoy!
Lily Kunin is the voice behind the NYC-based food blog Clean Food Dirty City. Inspired by the chefs in her family as well as her friends who are looking for easy recipes, her mission is to create food that is simple, clean, and flavorful. Follow her blog on Instagram @cleanfooddirtycity.
