Name: Grain Bowls With Chicken, Spiced Chickpeas, and Avocado
Ingredients: 2 teaspoons olive oil; 1 (15.5-ounce) can chickpeas, drained, rinsed, patted dry; ½ teaspoon ground cumin; ⅛ teaspoon cayenne pepper; ¼ teaspoon kosher salt; 1½ cups parsley leaves; ¾ cup mint leaves; 1¼ cups extra-virgin olive oil; 6 tablespoons fresh lemon juice; 1 teaspoon honey; ½ teaspoon kosher salt; 4 cups cooked quinoa, farro, barley, or brown rice; 4 cups shredded cooked chicken (from 1 [2½-pound] rotisserie chicken); 2 mini seedless cucumbers, halved, sliced; 2 avocados, halved, pitted, sliced; 4 cups watercress or baby arugula; ½ cup pickled red onions; 4 teaspoons toasted sesame seeds

Ingredients

2 teaspoons olive oil
1 (15.5-ounce) can chickpeas, drained, rinsed, patted dry
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper
¼ teaspoon kosher salt
1½ cups parsley leaves
¾ cup mint leaves
1¼ cups extra-virgin olive oil
6 tablespoons fresh lemon juice
1 teaspoon honey
½ teaspoon kosher salt
4 cups cooked quinoa, farro, barley, or brown rice
4 cups shredded cooked chicken (from 1 [2½-pound] rotisserie chicken)
2 mini seedless cucumbers, halved, sliced
2 avocados, halved, pitted, sliced
4 cups watercress or baby arugula
½ cup pickled red onions
4 teaspoons toasted sesame seeds

Steps

Heat oil in a large skillet over medium. Cook chickpeas, cumin, and cayenne, shaking to coat, until heated through. Increase heat to medium-high and cook, shaking occasionally, until chickpeas are golden brown and crisp, about 10 minutes. Transfer to paper towels and season immediately with salt.
Meanwhile, pulse parsley and mint in a food processor until finely chopped. Add oil, lemon juice, honey, and salt and pulse to combine.
Toss quinoa with ½ cup dressing in a large bowl. Divide among serving bowls. Toss chicken with ¼ cup dressing in same large bowl. Arrange chicken, cucumbers, avocados, and watercress over quinoa. Top with chickpeas, pickled onions, and sesame seeds. Serve remaining dressing on side for drizzling.