BBQ Chickpea & Corn Grain Bowls with Spicy Cucumbers & Hard-Boiled Eggs
Chef Favorites

BBQ Chickpea & Corn Grain Bowls

with Spicy Cucumbers & Hard-Boiled Eggs

30 MIN
+$3.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
    Wellness
  • add Shrimp
    add 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    Wellness
  • add Boneless Chicken Breast Pieces
    add 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
    Wellness
  • add Boneless Chicken Breast Pieces

    From the Test Kitchen

    This farro salad boasts delicious contrast from tender chickpeas tossed in a savory-sweet barbecue sauce, crunchy marinated cucumbers, and bites of sweet corn (charred to lightly caramelize the kernels for even more flavor).
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    BBQ Chickpea & Corn Grain Bowls with Spicy Cucumbers & Hard-Boiled Eggs
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • 2 Pasture-Raised Eggs
    • 1 15.5-Oz Can Chickpeas
    • ½ cup Semi-Pearled Farro
    • ¼ cup Barbecue Sauce
    • 2 ears Of Corn
    • 2 Persian Cucumbers
    • 2 Scallions
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 1 Tbsp Rice Vinegar
    • 2 tsps Honey
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    Cook the farro
    1 Cook the farro

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with water; cover and heat to boiling on high. Once the medium pot of water is boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Prepare the ingredients & make the vinaigrette
    2 Prepare the ingredients & make the vinaigrette

    Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the chickpeas. Halve the cucumbers lengthwise; thinly slice crosswise. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handing. In a bowl, combine the sliced cucumbers, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the honey, vinegar, and 1 tablespoon of olive oil; season with salt and pepper.

    Cook & slice the eggs
    3 Cook & slice the eggs

    Carefully add the eggs to the small pot of boiling water. Cook 9 minutes for hard-boiled. Turn off the heat. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs; thinly slice. Season with salt and pepper.

    Cook the corn
    4 Cook the corn

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly charred (be careful, as the corn may pop as it cooks). Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

    Cook the chicken
    5 Cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the spice blend. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate; cover with foil to keep warm.

    Cook the chickpeas & serve your dish
    6 Cook the chickpeas & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas and remaining spice blend. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the barbecue sauce (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. To the pot of cooked farro, add the vinaigrette; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the sliced eggs, marinated cucumbers, cooked chickpeas, cooked chicken, and cooked corn. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Cook the farro
    1 Cook the farro

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with water; cover and heat to boiling on high. Once the medium pot of water is boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    2 Prepare the ingredients & make the vinaigrette

    Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the chickpeas. Halve the cucumbers lengthwise; thinly slice crosswise. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handing. In a bowl, combine the sliced cucumbers, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the honey, vinegar, and 1 tablespoon of olive oil; season with salt and pepper.

    Prepare the ingredients & make the vinaigrette
    Cook & slice the eggs
    3 Cook & slice the eggs

    Carefully add the eggs to the small pot of boiling water. Cook 9 minutes for hard-boiled. Turn off the heat. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs; thinly slice. Season with salt and pepper.

    4 Cook the corn

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly charred (be careful, as the corn may pop as it cooks). Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

    Cook the corn
    Cook the chicken
    5 Cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the spice blend. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate; cover with foil to keep warm.

    6 Cook the chickpeas & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas and remaining spice blend. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the barbecue sauce (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. To the pot of cooked farro, add the vinaigrette; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the sliced eggs, marinated cucumbers, cooked chickpeas, cooked chicken, and cooked corn. Garnish with the sliced green tops of the scallions. Enjoy!

    Cook the chickpeas & serve your dish
    Browse Steps
    1 of 6