Saturday, February 16, 2019

MEDITERRANEAN GRAIN BOWLS RECIPE WITH LENTILS AND CHICKPEAS






MEDITERRANEAN GRAIN BOWLS RECIPE WITH LENTILS AND CHICKPEAS

 

 

Power Grain Bowls, prepared Mediterranean-style! Nutrition and protein-packed thanks to a good dose of lentils and chickpeas. The dressing is an absolute must!

INGREDIENTS

·     Early Harvest extra virgin olive oil

·      Salt
·      1 zucchini squash, sliced into rounds
·      2 to 3 cups cooked farro (from 1 cup uncooked farro, prepared according to package)
·      2 cups cooked brown lentils or from canned lentils, drained and rinsed (see notes for lentil cooking instructions, if needed)
·      2 cups cooked chickpeas or from canned chickpeas, drained and rinsed
·      2 cups cherry tomatoes, halved
·      2 shallots, sliced
·      2 avocados, skin removed, pitted and sliced
·      1 cup fresh chopped parsley
·      Handful pitted kalamata olives
·      Sprinkle crumbled feta cheese, optional
For the Dressing
·      1/3 cup Early Harvest Greek Extra Virgin Olive Oil
·      2 1/2 tbsp fresh lemon juice
·      1 garlic clove, minced
·      2 1/2 tsp quality Dijon mustard
·      Salt and pepper
·      1 tsp Za’atar spice

·      1/2 tsp ground Sumac 

INSTRUCTIONS

1.   Cook Zucchini. In a non-stick pan or skillet, heat 2tbsp olive oil over medium-high heat until shimmering but not smoking. Add the sliced zucchini and saute on both sides until tender. Remove zucchini with a slotted spoon and place on a paper towel to drain any excess oil. Season lightly with salt.
2.  Prepare dressing. Add the dressing ingredients to a mason jar. Close the lid tightly, and give it a good shake. Set aside for now (but shake again before using).
3.  ……………………………………..
4.  …………………………………………………….
Full instructions:Click here