Bol de garbanzos y verduras con limón y ajo

Ingredientes

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 lemon (zest and juice)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)
• Salt and black pepper, to taste
• 2 cups cooked grain (quinoa, brown rice, couscous, or farro)
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cup baby spinach or arugula
• 1/2 avocado, sliced (optional)
• 2 tablespoons fresh parsley or dill, chopped
• 1/3 cup crumbled feta or dairy-free alternative (optional)
• Yogurt Lemon Drizzle: 1/2 cup plain Greek yogurt (or dairy-free), 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 minced garlic clove, pinch of salt

Preparación

1. 1

   Cook your base: Prepare your grain according to package directions. Fluff and set aside.

2. 2

   Sauté the chickpeas: Heat 1 tablespoon olive oil in a skillet over medium heat. Add chickpeas, garlic, cumin, smoked paprika, salt, and pepper. Cook 5–6 minutes, stirring, until lightly golden.

3. 3

   Add the lemon: Zest the lemon over the skillet, then squeeze in the juice. Toss to coat and cook 1 more minute. Remove from heat and stir in half the chopped herbs.

4. 4

   Make the drizzle: In a small bowl, whisk yogurt, olive oil, lemon juice, minced garlic, and a pinch of salt until smooth.

5. 5

   Assemble the bowls: Divide grains among bowls. Top with spinach, tomatoes, cucumber, red onion, avocado, and warm lemon-garlic chickpeas.

6. 6

   Finish and serve: Drizzle with yogurt sauce, sprinkle remaining herbs, and add feta if using. Taste and adjust salt, pepper, or lemon.