Ancient Grain Bowls
with Crispy Chickpeas & Pistachio Cashew Cheese
View Full Nutrition Label
Get Recipes Delivered
- ¾ cup barley
- 13.4 oz chickpeas
- 1 tbsp French mustard & herb blend
- 2 tbsp vegan butter
- 2 oz sliced leeks
- 2 tbsp pistachios
- 2 oz Treeline® Soft French-Style Cashew Cheese
- 1 lemon
- 1 apple
- 4 oz baby arugula
- 1 tbsp + 1 tsp (2 tbsp + 2 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
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.
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.
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.
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.
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.
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!