Dilly Chickpea & Cucumber Grain Bowls
with Feta, Creamy Red Pepper Hummus & Almonds
This super-fast 10-minute meal starts with a bowl of whole grains like bulgur, rice, and barley, then mix in earthy marinated chickpeas, lemon zest, fresh dill, crunchy almonds, and refreshing cucumbers. Add salty crumbled feta on top, then dollop it all with creamy hummus and finish with a squeeze of lemon juice before digging in. Don’t be fooled by its wholesome vegetarian title—trust us, this meal is a massive flavor bomb!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
Red Pepper Hummus
(Contains: Sesame)
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Chickpeas
1 unit
Lemon
3 ounce
Greek Vinaigrette
(Contains: Milk, Eggs)
1 unit
Mini Cucumber
¼ ounce
Dill
1 unit
Microwavable Grain Blend
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Drain chickpeas; pat dry with paper towels. In a large bowl, toss chickpeas with vinaigrette, a drizzle of olive oil, and a pinch of salt and pepper; set aside to marinate.
-
Wash and dry produce.
-
Zest and quarter lemon. Roughly chop dill. Halve cucumber lengthwise and slice into ½-inch-thick half-moons; season with salt and pepper.
-
Microwave grain blend according to package instructions; transfer to bowl with chickpea mixture. Add lemon zest, dill, almonds, half the cucumber, and half the feta; stir to combine. Season with salt and pepper to taste.
-
In a small bowl, combine sour cream, hummus, and juice from one lemon wedge (juice from two wedges for 4 servings).
-
Divide chickpea-grain mixture between bowls. Dollop with creamy hummus and sprinkle with remaining cucumber and remaining feta. Serve with remaining lemon wedges.
