Crispy Chickpea Grain Bowl with Grapes, Almonds & Watermelon Radish

Crispy Chickpea Grain Bowl

with Grapes, Almonds & Watermelon Radish

35 MIN
2 Servings
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    From the Test Kitchen

    A fresh lemon and shallot dressing provides bright contrast to the harissa-dressed watermelon radish in our hearty farro bowl—also studded with roasted chickpeas, which develop a delectably light, crispy texture in the oven.
    13 green SmartPoints® per serving
    8 blue SmartPoints® per serving
    3 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Vegetarian WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
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    fresh
    ingredients
    Crispy Chickpea Grain Bowl with Grapes, Almonds & Watermelon Radish
    Title
    • ½ cup Semi-Pearled Farro
    • 1 15.5-Oz Can Chickpeas
    • 1 Lemon
    • 1 Watermelon Radish
    • 1 bunch Parsley
    • ½ cup Plain Nonfat Greek Yogurt
    • 1 Shallot
    • 2 Tbsps Sliced Roasted Almonds
    • 1 Tbsp Red Harissa Paste
    • 1½ oz Feta Cheese
    • 4 oz Red Seedless Grapes
    time-saving
    tips & techniques
    Dry the chickpeas
    1 Dry the chickpeas

    Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with a layer of paper towels. Drain and rinse the chickpeas. Spread onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Arrange in an even layer. Roast 4 to 5 minutes, or until completely dry. Leaving the oven on, remove from the oven.

    Roast the chickpeas
    2 Roast the chickpeas

    To the pan of dried chickpeas, add a drizzle of olive oil; season with salt and pepper. Carefully stir to coat. Arrange in an even layer. Roast, carefully stirring halfway through, 19 to 21 minutes, or until browned and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

    Cook the farro
    3 Cook the farro

    Meanwhile, add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Roast & dress the radish
    4 Roast & dress the radish

    Meanwhile, wash and dry the fresh produce. Peel the radish; quarter lengthwise, then thinly slice crosswise. Line a separate sheet pan with foil. Transfer the sliced radish to the foil; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer.  Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl; add the harissa paste and a drizzle of olive oil. Stir to coat. Taste, then season with salt and pepper if desired.

    Prepare the remaining ingredients
    5 Prepare the remaining ingredients

    Meanwhile, roughly chop the parsley leaves and stems. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. Remove and discard any stems from the grapes; halve the grapes. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). Place in a bowl; add the halved grapes, lemon zest, the juice of 2 lemon wedges, and 1 teaspoon of olive oil. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. In a separate bowl, combine the yogurt, the juice of the remaining lemon wedges, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

    Finish the farro & serve your dish
    6 Finish the farro & serve your dish

    To the pot of cooked farro, add the shallot-grape mixture, dressed radish, and half the roasted chickpeas. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the lemon yogurt, cheese (crumbling before adding), chopped parsley, almonds, and remaining roasted chickpeas. Enjoy!

    Tips from Home Chefs

    Dry the chickpeas
    1 Dry the chickpeas

    Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with a layer of paper towels. Drain and rinse the chickpeas. Spread onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Arrange in an even layer. Roast 4 to 5 minutes, or until completely dry. Leaving the oven on, remove from the oven.

    2 Roast the chickpeas

    To the pan of dried chickpeas, add a drizzle of olive oil; season with salt and pepper. Carefully stir to coat. Arrange in an even layer. Roast, carefully stirring halfway through, 19 to 21 minutes, or until browned and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

    Roast the chickpeas
    Cook the farro
    3 Cook the farro

    Meanwhile, add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    4 Roast & dress the radish

    Meanwhile, wash and dry the fresh produce. Peel the radish; quarter lengthwise, then thinly slice crosswise. Line a separate sheet pan with foil. Transfer the sliced radish to the foil; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer.  Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl; add the harissa paste and a drizzle of olive oil. Stir to coat. Taste, then season with salt and pepper if desired.

    Roast & dress the radish
    Prepare the remaining ingredients
    5 Prepare the remaining ingredients

    Meanwhile, roughly chop the parsley leaves and stems. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. Remove and discard any stems from the grapes; halve the grapes. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). Place in a bowl; add the halved grapes, lemon zest, the juice of 2 lemon wedges, and 1 teaspoon of olive oil. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. In a separate bowl, combine the yogurt, the juice of the remaining lemon wedges, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

    6 Finish the farro & serve your dish

    To the pot of cooked farro, add the shallot-grape mixture, dressed radish, and half the roasted chickpeas. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the lemon yogurt, cheese (crumbling before adding), chopped parsley, almonds, and remaining roasted chickpeas. Enjoy!

    Finish the farro & serve your dish
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