Crispy Chickpea Grain Bowl with Grapes, Almonds & Watermelon Radish

Crispy Chickpea Grain Bowl

with Grapes, Almonds & Watermelon Radish

35 MIN
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
  • No Change
    I don't want to make any changes to my meal
    Wellness
  • add Shrimp
    add 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    Wellness
  • No Change

    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.
    CLICK FOR RECIPE CARD

    See Plans

    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    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
    Browse Steps
    1 of 6