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grain-bowls-with-chicken-spiced-chickpeas-and-avocado.json
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grain-bowls-with-chicken-spiced-chickpeas-and-avocado.json
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{
"directions": [
"Heat oil in a large skillet over medium. Cook chickpeas, cumin, and cayenne, shaking to coat, until heated through. Increase heat to medium-high and cook, shaking occasionally, until chickpeas are golden brown and crisp, about 10 minutes. Transfer to paper towels and season immediately with salt.",
"Meanwhile, pulse parsley and mint in a food processor until finely chopped. Add oil, lemon juice, honey, and salt and pulse to combine.",
"Toss quinoa with 1/2 cup dressing in a large bowl. Divide among serving bowls. Toss chicken with 1/4 cup dressing in same large bowl. Arrange chicken, cucumbers, avocados, and watercress over quinoa. Top with chickpeas, pickled onions, and sesame seeds. Serve remaining dressing on side for drizzling."
],
"ingredients": [
"2 teaspoons olive oil",
"1 (15.5-ounce) can chickpeas, drained, rinsed, patted dry",
"1/2 teaspoon ground cumin",
"1/8 teaspoon cayenne pepper",
"1/4 teaspoon kosher salt",
"1 1/2 cups parsley leaves",
"3/4 cup mint leaves",
"1 1/4 cups extra-virgin olive oil",
"6 tablespoons fresh lemon juice",
"1 teaspoon honey",
"1/2 teaspoon kosher salt",
"4 cups cooked quinoa, farro, barley, or brown rice",
"4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)",
"2 mini seedless cucumbers, halved, sliced",
"2 avocados, halved, pitted, sliced",
"4 cups watercress or baby arugula",
"1/2 cup pickled red onions",
"4 teaspoons toasted sesame seeds"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"30 Days of Groceries",
"Dinner",
"Chickpea",
"Chicken",
"Grains",
"Quinoa",
"Rice",
"Cucumber",
"Lunch",
"Avocado",
"Wheat/Gluten-Free",
"22-Minute Meals",
"Dairy Free",
"Peanut Free",
"Tree Nut Free",
"Soy Free",
"Kosher"
],
"title": "Grain Bowls With Chicken, Spiced Chickpeas, and Avocado",
"url": "http://www.epicurious.com/recipes/food/views/grain-bowls-with-chicken-spiced-chickpeas-and-avocado"
}