Dilly Chickpea & Cucumber Grain Bowls

🥘 Ingredients

• chickpeas
  2 unit
• dill
  ½ oz
• feta cheese
  1 c
• greek vinaigrette
  6 oz
• lemon
  2 unit
• microwavable grain blend
  2 unit
• mini cucumber
  2 unit
• olive oil
  1 tsp
• paper towels
• pepper
• red pepper hummus
  1/2 c
• salt
• sliced almonds
  1 oz
• sour cream
  6 tbsp

🍳 Cookware

• large bowl
• small bowl

1. 1

   Wash and dry produce.
2. 2

   Drain chickpeas ; 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.

   chickpeas: 2 unit, paper towels, greek vinaigrette: 6 oz, olive oil: 1 tsp, salt, pepper
3. 3

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

   lemon: 2 unit, dill: ½ oz, mini cucumber: 2 unit
4. 4

   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.

   microwavable grain blend: 2 unit, sliced almonds: 1 oz, feta cheese: 1 c
5. 5

   In a small bowl , combine sour cream , red pepper hummus , and juice from one lemon wedge (juice from two wedges for 4 servings).

   sour cream: 6 tbsp, red pepper hummus: 1/2 c
6. 6

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