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

Ingredients

For 4 servings

• •1 c. à café finely grated lemon zest, plus 5 1/2 tablespoons (about 82 ml) fresh lemon juice, divided (from 3 medium lemons)
• •1 1/2 (about 8 ml) teaspoons honey
• •1 c. à café (5 ml) Dijon mustard
• •2 medium cloves garlic, finely grated, divided
• •2 1/2 teaspoons (about 8 g) Diamond Crystal kosher salt, divided ; for table salt, use half as much by volume or the same weight
• •9 c. à soupe (135 ml) extra-virgin olive oil, divided, plus more for drizzling
• •3 /4 cup (6 ounces; 170 g) small-curd cottage cheese (preferably 6% milkfat)
• •1 /2 teaspoon freshly ground black pepper
• •1 c. à soupe plus 2 teaspoons chopped fresh dill, divided, plus more for serving
• •12 ounces (340 g) green beans, trimmed and cut into 2-inch pieces on a bias
• •1 /2 teaspoon ground sumac, plus more for serving
• •1 (15-ounce; 425 g) can chickpeas, drained and rinsed
• •4 tasse cooked grains (such as rice, farro, freekeh, or barley), warm or room temperature
• •Pickled red onions , for serving (optional)

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.