Green goddess grain bowl
A prep-ahead lunch that holds all week in glass containers. · 25 min · serves 4
On the plate. Half greens and raw vegetables, a palm of chickpeas and feta, a little grain.
Ingredients
- 2 cups cooked farro or brown rice
- 1 can chickpeas, drained
- 1 cucumber, diced
- 2 cups chopped kale
- ½ cup feta
- ½ cup yogurt
- 1 cup basil and parsley
- 1 lemon
- 1 small garlic clove
Method
- Blend the yogurt, herbs, lemon juice, garlic and a pinch of salt into a pourable green dressing.
- Divide the grain, kale, cucumber and chickpeas among four containers or sectioned bowls, keeping each in its own corner.
- Top with feta. Keep the dressing in a jar and pour it on at serving; the bowls keep four days in the fridge.