Hearty and Healthy Chickpea and Grain Bowl Recipe
Eating healthy doesn’t have to be boring or complicated! This hearty chickpea and grain bowl is packed with flavor and nutrition, combining smoky chickpeas, fire-roasted corn, nutty farro, crisp cucumbers, and a perfectly cooked hard-boiled egg. It’s a protein-rich meal, low in saturated fat, and filled with whole grains for a satisfying dish that’s as tasty as it is nourishing. Give this Healthy Chickpea and Grain Bowl recipe a try; you will love it!
Ingredients You’ll Need for a Chickpea and Grain Bowl
- Farro: A fiber-rich, hearty grain with a nutty flavor.
- Chickpeas: Adds protein and pairs perfectly with smoky spices.
- Corn: Provides a touch of sweetness. Use fresh or frozen.
- Cucumbers: Seedless mini cucumbers work well for a refreshing crunch.
- Egg: A hard-boiled egg adds protein and texture.
- Scallions: For a mild onion flavor and a pop of green.
- Barbecue Sauce: Adds tang and depth to the chickpeas.
- Spices: Ground mustard, garlic powder, onion powder, smoked paprika, and sweet paprika for a smoky, savory taste.
- Vinaigrette: A simple mix of honey and rice wine vinegar for a light sweetness and tang.
Step-by-Step Instructions
- Step 1: Start with the vinaigrette. Mix one tablespoon of honey and one tablespoon of rice wine vinegar, then season with salt and pepper. Set it aside.
- Step 2: Cook the farro. Bring water and a pinch of salt to a boil in a medium pot. Add ¾ cup of farro and cook according to package instructions. Drain and stir in the vinaigrette for extra flavor, then set aside.
- Step 3: Prepare the eggs. Place two eggs in a small pot, cover with water, and bring to a gentle boil. Cook for 9 minutes, then transfer to an ice bath to cool. Peel and slice, then set aside.
- Step 4: Prep the cucumber. Slice the cucumber lengthwise and cut into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper to taste, then set aside.
- Step 5: Heat one tablespoon of olive oil over medium-high heat in a large skillet. Add the corn and cook for about 4 minutes until it begins to char, then add the sliced white part of the scallions. Season with salt and pepper, cooking an additional 3-4 minutes. Set aside.
- Step 6: Add another tablespoon of olive oil using the same skillet, then add drained chickpeas. Stir in ½ teaspoon each of ground mustard, garlic powder, onion powder, smoked paprika, and sweet paprika. Sauté for 2 minutes, then pour in ⅓ cup barbecue sauce and ¼ cup water. Cook for another 3 minutes until the sauce thickens. Season with salt and pepper and remove from heat.
- Step 7: Assemble your bowls. Divide the farro between two bowls, adding the chickpeas, corn, and cucumbers alongside. Add the sliced egg, and garnish with the green tops of the scallions.
Healthy Chickpea Grain Bowls
This healthy chickpea grain bowl recipe may have a few steps, but it’s straightforward and easy to prepare! Try this chickpea and grain bowl next time you’re craving a wholesome, filling meal. It’s a healthy choice that doesn’t skimp on flavor.
Try these other vegetable recipes the next time you want to skip the meat:
- Delicious Vegetable Black Bean Enchiladas Recipe
- Homemade Black Bean Burger, Easy And Delicious
- Simple And Easy Vegetable Bean And Tomato Ragout Recipe
Healthy Chickpea Grain Bowl Recipe
Hearty and healthy, this is an easy recipe to make packed iwth flavor and texture.
Ingredients
- 1 15.5 oz can chickpeas, drained and rinsed
- ¾ cup farro
- 2 cups corn kernels, frozen or fresh
- 2 scallions, sliced
- 2 mini cucumbers (about 2 cups when sliced)
- 2 eggs
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- ½ teaspoon smoked paprika
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- ⅓ cup store bought barbecue sauce
Instructions
- Start with the vinaigrette. Mix one tablespoon of honey and one tablespoon of rice wine vinegar, then season with salt and pepper. Set it aside.
- Bring water and a pinch of salt to a boil in a medium pot. Add ¾ cup of farro and cook according to package instructions. Drain and stir in the vinaigrette for extra flavor, then set aside.
- Place two eggs in a small pot, cover with water, and bring to a gentle boil. Cook for 9 minutes, then transfer to an ice bath to cool. Peel and slice, then set aside.
- Slice the cucumber lengthwise and cut into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper to taste, then set aside.
- Heat one tablespoon of olive oil over medium-high heat in a large skillet. Add the corn and cook for about 4 minutes until it begins to char, then add the sliced white part of the scallions. Season with salt and pepper, cooking an additional 3-4 minutes. Set aside.
- Add another tablespoon of olive oil using the same skillet, then add drained chickpeas. Stir in ½ teaspoon each of ground mustard, garlic powder, onion powder, smoked paprika, and sweet paprika. Sauté for 2 minutes, then pour in ⅓ cup barbecue sauce and ¼ cup water. Cook for another 3 minutes until the sauce thickens. Season with salt and pepper and remove from heat.
- Assemble your bowls. Divide the farro between two bowls, adding the chickpeas, corn, and cucumbers alongside. Add the sliced egg, and garnish with the green tops of the scallions.
Nutrition
Calories: 790kcal
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