Lemon Vinaigrette Grain Bowl (Printable)

Fluffy grains with roasted chickpeas, fresh vegetables, and a bright lemon vinaigrette for a wholesome bowl.

# 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, approximately 1 lemon
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

# Directions:

01 - Preheat 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. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread evenly on prepared baking sheet and 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 or honey, minced garlic, salt, and black pepper until fully emulsified.
05 - Divide cooked grains evenly among four bowls. Top each 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 addictively crispy and stay that way for hours, so you can pack these for lunch without them getting soggy.
  • It's endlessly customizable depending on what's in your kitchen or what your mood demands that day.
  • One batch of vinaigrette transforms whatever vegetables you throw in, making boring ingredients taste intentional and bright.
02 -
  • The chickpeas absolutely must be dried after rinsing, or all that steam will make them soft and sad instead of shatteringly crisp.
  • Make the dressing before you assemble the bowls so it has time to come together properly, and store it separately if you're meal prepping because wet grain is nobody's friend.
03 -
  • Shake your chickpeas halfway through roasting because the ones on the edges always cook faster and you want them all uniformly golden and crispy.
  • If you're not using the bowls immediately, keep all your components separate and only combine them right before eating so nothing gets soggy or bruised.
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