Lemony Grain Bowl with Green Beans, Chickpeas, and Cottage Cheese

Method

1. 1

   In a large bowl, whisk together 2 tablespoons (15 ml) lemon juice, honey, Dijon, 1 grated garlic clove, and 1/2 teaspoon (1 1/2 g) kosher salt. Slowly drizzle in 4 tablespoons (60 ml) oil, whisking constantly, until emulsified; set aside.

2. 2

   In a medium bowl, whisk together cottage cheese, black pepper, 2 teaspoons dill, lemon zest, and 1 1/2 tablespoons lemon juice (about 23 ml), 1/2 teaspoon (1 1/2 g) kosher salt, remaining grated garlic clove, and 3 tablespoons (45 ml) oil until curds are almost smooth and slightly fluffy, about 1 minute; set aside.

3. 3

   In a large stainless steel skillet, heat remaining 2 tablespoons oil over high until almost smoking. Add green beans and cook, stirring occasionally, until blistered and charred, about 4 minutes. Off heat, season with 1/2 teaspoon (1 1/2 g) kosher salt and sumac. Toss to evenly coat.

4. 4

   In a medium bowl, stir chickpeas, 3 tablespoons (45 ml) prepared lemon dressing, 1/2 teaspoon (1 1/2 g) kosher salt, remaining 2 tablespoons (15 ml) lemon juice, and remaining 1 tablespoon dill until well coated.

5. 5

   Add grains to large bowl with remaining dressing and toss until evenly coated. Season with remaining 1/2 (1 1/2 g) teaspoon kosher salt.

6. 6

   Divide grains evenly among 4 bowls. Top evenly with green beans and chickpeas. Dollop cottage cheese mixture over top. Drizzle with more olive oil, to taste. Top with dill, sumac, and pickled red onions, if using.

Nutrition

calories

761 kcal

fatContent

36 g

fiberContent

14 g

sugarContent

15 g

sodiumContent

1438 mg

proteinContent

21 g

cholesterolContent

7 mg

carbohydrateContent

95 g

saturatedFatContent

5 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

Reviews