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Ancient Grain Bowls with Crispy Chickpeas & Pistachio Cashew Cheese
2 or 4 Serving Dinner

Ancient Grain Bowls

with Crispy Chickpeas & Pistachio Cashew Cheese

Tags: High-Protein, Soy-Free, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
800
FAT
31g
CARBOHYDRATES
107g
PROTEIN
30g

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INGREDIENTS

  1. ¾ cup barley
  2. 13.4 oz chickpeas
  3. 1 tbsp French mustard & herb blend
  4. 2 tbsp vegan butter
  5. 2 oz sliced leeks
  6. 2 tbsp pistachios
  7. 2 oz Treeline® Soft French-Style Cashew Cheese
  8. 1 lemon
  9. 1 apple
  10. 4 oz baby arugula
  11. 1 tbsp + 1 tsp (2 tbsp + 2 tsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: tree nut (cashew, pistachio), wheat
Tools: Large nonstick skillet, Baking sheet, Medium saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
800
FAT
31g
CARBOHYDRATES
107g
PROTEIN
30g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the pearled barley

Preheat the oven to 400°F. Add barley, 2¼ cups (4½ cups) water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, cover, reduce heat to low, and simmer until grains are tender, 22 to 25 minutes. Drain any remaining water and return barley to the saucepan, off heat.

2
Crisp the chickpeas

Drain and rinse the chickpeas, and pat dry. Place chickpeas, 1 tbsp (2 tbsp) olive oil, French mustard & herb blend, and a pinch of salt on a baking sheet, and toss. Roast until browned and crispy in places, 12 to 15 minutes. TIP: For the 4 serving meal, you may need to roast the chickpeas an additional 3 minutes.

3
Melt the leeks

Melt butter in a large nonstick skillet over low heat. Add leeks and a pinch of salt and pepper. Cook until leeks are softened and lightly browned, 8 to 10 minutes.

4
Roll the cheese

Finely chop pistachios and add to a plate with a pinch of salt and pepper. Form cashew cheese into 4 (8) balls, and roll in chopped pistachios to coat.

5
Prepare the salad

Halve the lemon(s), juice one half (1 lemon), and divide the other half (1 lemon) into wedges. Thinly slice the apple(s). Add sliced apple, arugula, lemon juice, 1 tsp (2 tsp) olive oil, and a pinch of salt and pepper to a medium bowl. Toss the arugula apple salad.

6
Serve

Add barley to the skillet with the melted leeks. Taste, and add salt and pepper as necessary. Divide the arugula apple salad between bowls. Top with barley and melted leeks, crispy chickpeas, and pistachio cashew cheese. Serve the ancient grain bowls with lemon wedges. Dig in!

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