Active Time

　　20 minutes

　　Total Time

　　20 minutes

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

　　

Ingredients

4 servings

　　

For the chickpeas:

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

　　

For the dressing:

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

　　

For assembly:

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

　　

Make the chickpeas:

Step 1

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.

　　

Make the dressing:

Step 2

Meanwhile, pulse parsley and mint in a food processor until finely chopped. Add oil, lemon juice, honey, and salt and pulse to combine.

　　

Assemble the bowls:

Step 3

Toss quinoa with ½ cup dressing in a large bowl. Divide among serving bowls. Toss chicken with ¼ 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.