Chickpea Pistachio Grain Bowl

A salad, a side, a snack…this does it all.

Hearty. Filling. Flavorful.

We’re back with another springtime favorite! A great side to gourmet burgers or grilled meats, it can also stand on its own two feet as a balanced, protein filled lunch. The fresh herbs and lemon perfectly encapsulate the seasons light, freshness while the pistachios add a salty crunch that rounds the texture profile nicely. In our home it’s toddler and hubby approved which makes it a worthy share…enjoy!

Recipe

Bowl Components
2 C bone broth (or water)
1 C dry quinoa
15 oz chickpeas, drained and rinsed
½ cucumber, chopped
½ small red onion, minced
½ C fresh parsley finely chopped
½ C loosely packed mint leaves, chopped
½ C roasted salted pistachios, chopped
4 oz feta cheese, crumbled
salt & pepper, to taste

Lemon Dressing
½ C lemon joice
½ C olive oil
1 T honey
salt & pepper, to taste

To Make

Cook quinoa in bone broth; add water if needed to avoid burning. Prep all other bowl components and mix up dressing in a jar. Shake, pour, enjoy! Note: this ages like fine wine and is even better on day 2, 3, and 4. :)

To Meal Prep

Make as instructed sans pistachios—add them in right when you’re ready to eat to preserve the crunch. This is such a great meal prep recipe as the flavors really marry and meld into a mouthwatering masterpiece with time.

Pair With

Grilled chicken or steak for dinner or on its own as a snack/lunch.