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Lemon Yogurt Crispy Chickpea Grain Bowl
This vibrant bowl is packed with crispy chickpeas, tangy lemon yogurt, and hearty grains for a satisfying and healthy meal. It’s perfect for a quick lunch or dinner that’s full of flavor and texture.
◷1 hr 30 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Simmer Barley Until Tender
Start by bringing some water and barley to a boil in a saucepan. Once boiling, cover it, turn the heat down to low, and let it simmer gently until the barley is tender—this should take about 30 minutes.
2
Roast Crispy Chickpeas
While the barley cooks, preheat your oven to 450°F (230°C). Line a baking sheet with foil and drizzle a tablespoon of oil over it. Toss the chickpeas in the oil, then sprinkle with smoked paprika, salt, and pepper. Spread them out on the sheet and roast for about 40 minutes until they’re nice and crispy. When they’re done, leave them in the oven to cool for another 10 minutes.
3
Saut Vegetables and Simmer
Next, heat a tablespoon of oil in a skillet over medium-high heat. Add the shallot and garlic, cooking until they’re soft and fragrant, about 2 to 3 minutes. Toss in the carrots and cook until they start to soften, around 5 minutes. Add the mushrooms and cook for another minute or two. Pour in the red wine and let it bubble away until it’s mostly evaporated, which should take 2 to 3 minutes. Stir in the harissa and cook for a minute more. Then add the broth, cooking until it’s absorbed, about 5 minutes. Season everything with salt and pepper, and transfer this mixture to a bowl.
4
Toast almonds and mix
Stir the crispy chickpeas and about a quarter cup of chopped parsley into the veggie mixture. Wipe out the skillet, then heat the remaining tablespoon of oil over medium heat. Toss in the almonds and sauté them until they’re fragrant and lightly toasted, around 2 to 3 minutes. Set them aside.
5
Assemble and Serve
Finally, mix up the lemon yogurt by combining the yogurt with lemon zest, honey, and a squeeze of lemon juice. To assemble, spoon the barley into bowls, top with the chickpea and vegetable mix, sprinkle the toasted almonds on top, and finish with a dollop of the lemon yogurt. Garnish with a little extra parsley, and you’re good to go!
Why You’ll Love This Recipe
This dish is packed with vibrant flavors and textures that satisfy every bite. The tangy lemon yogurt pairs perfectly with the crispy chickpeas, creating a balance of creaminess and crunch. It’s a wholesome meal that’s both nutritious and easy to prepare.
Serving Suggestions
Serve this bowl with a side of fresh greens or a light cucumber salad for extra freshness. A drizzle of olive oil or a sprinkle of fresh herbs like parsley or cilantro can add an extra layer of flavor.
Storage Tips
Store any leftovers in separate containers to keep textures intact—yogurt dressing in one, chickpeas in another. Chickpeas stay crispy best when kept in an airtight container at room temperature, while the grain bowl can be refrigerated for up to three days.
