Name: Grain Bowls With Chicken, Spiced Chickpeas, and Avocado
Cook time: 20 minutes
Total time: 20 minutes
Yield: 4 servings
Ingredients: 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; 1½ cups parsley leaves; ¾ cup mint leaves; 1¼ cups extra-virgin olive oil; 6 tablespoons fresh lemon juice; 1 teaspoon honey; ½ teaspoon kosher salt; 4 cups cooked quinoa, farro, barley, or brown rice; 4 cups shredded cooked chicken (from 1 [2½-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

Photo of two grain bowls with rotisserie chicken crispy chickpeas and avocado on a table with two place settings and...

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton

A store-bought rotisserie chicken brings you one step closer to a nourishing grain bowl dinner.

Recipe notes

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