Dilly Chickpea & Cucumber Grain Bowls

🥘 Ingredients

• chickpeas
  1 can
• dill
  2 tbsp
• feta cheese
  ½ cup
• greek vinaigrette
  2 tbsp
• lemon
  1 unit
• microwavable grain blend
  1 package
• mini cucumber
  1 unit
• olive oil
  1 tbsp
• red pepper hummus
  2 tbsp
• sliced almonds
  2 tbsp
• sour cream
  2 tbsp

🍳 Cookware

• large bowl
• small bowl

1. 1

   chickpeas greek vinaigrette mini cucumber lemon dill microwavable grain blend sliced almonds feta cheese sour cream red pepper hummus olive oil

   chickpeas: 1 can, greek vinaigrette: 2 tbsp, mini cucumber: 1 unit, lemon: 1 unit, dill: 2 tbsp, microwavable grain blend: 1 package, sliced almonds: 2 tbsp, feta cheese: ½ cup, sour cream: 2 tbsp, red pepper hummus: 2 tbsp, olive oil: 1 tbsp
2. 2

   Wash and dry produce.
3. 3

   Drain chickpeas and pat dry with paper towels. In a large bowl , toss chickpeas with greek vinaigrette, a drizzle of olive oil, and a pinch of salt and pepper. Set aside to marinate.
4. 4

   Zest and quarter lemon. Roughly chop dill. Halve mini cucumber lengthwise and slice into ½-inch-thick half-moons. Season cucumber with salt and pepper.
5. 5

   Microwave microwavable grain blend according to package instructions. Transfer to bowl with chickpea mixture. Add lemon zest, dill, sliced almonds, half the cucumber, and half the feta cheese. Stir to combine. Season with salt and pepper to taste.
6. 6

   In a small bowl , combine sour cream, red pepper hummus, and juice from one lemon wedge.
7. 7

   Divide chickpea-grain mixture between bowls. Dollop with creamy red pepper hummus and sprinkle with remaining cucumber and remaining feta cheese. Serve with remaining lemon wedges.