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Crunchy Chickpeas on a Grain Bowl with Lemon Yogurt
Crunchy Chickpeas on a Grain Bowl with Lemon Yogurt
Main Course

Crunchy Chickpeas on a Grain Bowl with Lemon Yogurt

★★★★ ☆ 4.2 (710)

This vibrant dish combines crispy chickpeas with wholesome grains for a satisfying crunch and hearty texture. Topped with tangy lemon yogurt, it’s a fresh and flavorful meal perfect for any time of day.

◷ 1 hr 30 min Total Time
♜ 4 Servings
▥ Hard Difficulty
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Ingredients

4 servings
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Instructions

1

Step 1

Start by bringing some water to a boil in a saucepan, then add the barley. Cover it, turn the heat down low, and let it simmer gently until the barley is tender, which usually takes about 30 minutes. While that’s cooking, preheat your oven to 450°F (230°C) and line a baking sheet with foil. Drizzle a tablespoon of oil over the foil, then spread the chickpeas on top. Sprinkle them with smoked paprika, salt, and pepper, and pop them in the oven. They’ll need around 40 minutes to get nice and crispy—leave them in the oven to cool for another 10 minutes once they’re done.

2

Step 2

Next, heat a tablespoon of oil in a skillet over medium-high heat. Toss in the shallot and garlic, cooking them until they’re soft and fragrant, about 2 to 3 minutes. Add the carrots and let them soften for around 5 minutes, then stir in the mushrooms and cook for another minute or two. Pour in the red wine and let it reduce until almost gone, which should take 2 to 3 minutes. Stir in the harissa and cook for another minute before adding the broth. Let the broth absorb over the next 5 minutes, then season with salt and pepper to taste. Transfer this mixture to a bowl, stir in the crispy chickpeas and some chopped parsley.

3

Step 3

In the same skillet, heat the remaining tablespoon of oil over medium heat and sauté the almonds until they’re fragrant, about 2 to 3 minutes. Set them aside. For the lemon yogurt, just mix together yogurt, lemon zest, honey, and lemon juice in a small bowl.

4

Step 4

To serve, start with a base of the cooked barley, then spoon on the chickpea mixture. Sprinkle the toasted almonds on top and finish with a dollop of the lemon yogurt. Garnish with a little parsley for a fresh touch.

Why You’ll Love This Recipe

This dish is packed with protein and fiber, making it both satisfying and nutritious. The crunchy chickpeas add a delightful texture contrast to the creamy lemon yogurt, while the grain bowl provides a wholesome base. It’s a fresh, flavorful meal that feels light but keeps you full.

Serving Suggestions

Serve this bowl with a side of fresh greens or a simple cucumber salad to add extra freshness. You can also sprinkle some chopped herbs like parsley or cilantro on top for added color and flavor. A drizzle of olive oil or tahini can enhance the richness if you like.

Storage Tips

Store leftover chickpeas in an airtight container at room temperature to keep them crunchy, but enjoy them within two days. The grain bowl and yogurt sauce can be refrigerated separately for up to three days. Reheat the grains gently before assembling to keep everything fresh.