Lemon Vinaigrette Grain Bowls (Printable Version)

Nutritious grain bowls with roasted chickpeas, crisp vegetables, and a fresh lemon vinaigrette dressing.

# What You 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 Steps:

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

# Expert Tips:

01 -
  • The roasted chickpeas are genuinely addictive, crispy on the outside and with a tender center that makes you reach for more.
  • You can prep everything ahead and assemble in minutes when you need dinner fast.
  • It tastes like something from a wellness cafe but costs a fraction of what you'd pay there.
  • The lemon vinaigrette works on literally any grain or vegetable combination you have on hand.
02 -
  • Wet chickpeas will steam instead of roast, so that towel-drying step is non-negotiable if you want crispiness.
  • Make the vinaigrette no more than an hour ahead or the lemon flavor starts to fade into the background.
03 -
  • Make a double batch of the vinaigrette and keep it in a jar in the fridge to drizzle over greens, roasted vegetables, or grain salads all week.
  • If your avocado isn't ripe, add it to the bowl right before serving or slice it into the dressing to keep it from browning.
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