Mezze Bowl

with Cranberry Compote and Za’atar Chickpeas

dinner

Mediterranean Dinner Grain Bowl Beans/Legumes Fruit High-Protein Soy-Free Seasonal Menu Winter Recipes
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
740
FAT
28g
CARBOHYDRATES
108g
PROTEIN
21g

MAIN INGREDIENTS

  1. ¾ cup barley
  2. 1 can chickpeas
  3. 1 tbsp za’atar
  4. 1 cucumber
  5. Fresh dill
  6. 2 tbsp vegan yogurt
  7. ¼ 1cup walnuts
  8. shallot
  9. 4 oz frozen cranberries
  10. 2 tbsp agave
  11. 1 grapefruit
  12. 2 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
Allergens: tree nuts, wheat

TOOLS

  • Small skillet
  • Baking sheet
  • Small saucepan

INSTRUCTIONS

1
Cook the barley

Preheat the oven to 400°F. Add the barley to a small saucepan and cover with 2 inches of salted water. Bring the barley to a boil, cover, reduce heat to low, and cook until tender, about 22 to 25 minutes. When cooked, drain any remaining water and return the barley to the saucepan off of the heat.

2
Crisp the chickpeas

Drain and rinse the chickpeas and pat dry with a paper towel. Add to a baking sheet and toss with 1 tbsp olive oil, za’atar, and a pinch of salt and pepper. Bake until the chickpeas are crispy and lightly browned, about 14 to 17 minutes.

3
Prepare the vegetables

Dice the cucumber. Chop the dill fronds. Reserve ¼ cup of the yogurt in this recipe bag for the Black Bean Enchilada Bake. In a medium bowl, whisk together the remaining 2 tbsp yogurt, chopped dill, and a pinch of salt until well combined. Add the diced cucumber and stir until evenly coated. Peel and mince the shallot.

4
Toast the walnuts

Roughly chop the walnuts. Place a small skillet over medium heat and add the walnuts. Cook, tossing occasionally, until fragrant and toasted, about 4 to 6 minutes. Transfer the walnuts to a small bowl.

5
Simmer the compote

Return the skillet to medium-high heat with 1 tsp olive oil. Once hot, add the minced shallot, frozen cranberries, 1 tsp water, ½ tsp salt and ¼ tsp pepper. Cook until the shallots soften and cranberries burst, about 3 to 5 minutes. Remove from heat, add the agave, and gently stir to combine.

6
Serve

Peel and chop the grapefruit into bite-sized pieces. Divide the cooked barley between large bowls. Top with za’atar chickpeas, cranberry compote, cucumber yogurt, grapefruit, and toasted walnuts. Drizzle bowls with 2 tsp olive oil.