Spiced Chickpea Grain Bowl

Preheat the oven to 425°F. Heat a medium saucepan over medium-high and add freekeh. Toast in the dry pan, shaking occasionally, until the freekeh becomes fragrant, about 2 minutes. Add 1¾ cups water, a pinch of salt, and bring to a boil. Reduce heat to low, cover, and let simmer until water has been absorbed, about 20-25 minutes. Remove from heat and let freekeh stand for an additional 5 minutes.

Peel the beet and thinly slice. Transfer to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast, turning occasionally, until beets are tender, about 15 to 18 minutes. Sprinkle the sesame seeds on the roasted beets and return to the oven until the seeds are golden and toasted, an additional 3 to 5 minutes.

Drain and rinse the chickpeas and pat dry with a paper towel. Add to a baking sheet and toss with 1 tbsp vegetable oil and berbere spice. Season generously with salt and pepper and bake until chickpeas are crispy and lightly browned, about 14 to 16 minutes.

Thinly slice the cucumber and the scallion. Halve the cherry tomatoes. Roughly chop the mint and parsley leaves.

When the freekeh has finished cooking, add the cucumber, cherry tomatoes, scallion, mint, and parsley to the saucepan. Stir in juice from half of the lemon and 2 tbsp olive oil. Season freekeh tabbouleh liberally with salt and pepper. Cut remaining half of lemon into wedges.

Divide the freekeh tabbouleh between large bowls or plates. Top with sesame roasted beets and spiced chickpeas. Dollop with vegan yogurt and serve with lemon wedges.