Mediterranean Bowl Recipe

If your couscous or bulgur is not already cooked, prepare according to package instructions, then fluff with a fork. While warm, toss with 1 tablespoon olive oil and 1 teaspoon salt. Let cool slightly.

Prepare tahini sauce

Whisk together 3 tablespoons tahini, 1 tablespoon water, 1 teaspoon lemon juice and 1/4 teaspoon salt until smooth and pourable. Add a little more water if needed to reach a drizzling consistency.

Spoon about 1 cup of prepared hummus into a small bowl or directly into the serving bowl and smooth the top with the back of a spoon.

Preheat oven to 400°F (200°C). Pat the rinsed chickpeas dry on a clean towel, removing loose skins if desired. Toss with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin and 1/2 teaspoon kosher salt until evenly coated.

Spread chickpeas on a rimmed baking sheet in a single layer. Roast 25–35 minutes, shaking the pan every 8–10 minutes, until golden and crispy. Remove from oven and let cool slightly (they crisp more as they cool).

If you don’t have ready-made tabbouleh, finely chop 3 cups packed parsley, 1/2 cup mint, 1 small tomato (finely diced) and combine with 1/3 cup cooked bulgur, 2 tablespoons lemon juice, 1 tablespoon olive oil, and a pinch of salt to make approximately 1 cup tabbouleh.

Prepare cucumber (seed and dice), halve cherry tomatoes, halve olives, slice avocado, and set out pomegranate arils and pickled red onions so they are ready to assemble.

In a small jar or bowl whisk together 2 tablespoons fresh lemon juice, 1 tablespoon orange juice, 3 tablespoons olive oil, 1/2 teaspoon Dijon, 1/2 teaspoon honey (or maple), 1/2 teaspoon salt and 1/4 teaspoon black pepper until emulsified. Taste and adjust acidity or salt as needed.

Divide the warm tossed grains among 2 large bowls (about 1 cup grains per bowl as base).

Add a generous spoonful (about 1/2 cup) of hummus to one side of each bowl. Drizzle a little tahini sauce over the hummus.

Arrange 1/2 cup tabbouleh, 1/4 cup roasted crispy chickpeas, 1/4 cup cherry tomatoes, 1/4 cup cucumber, 2–3 slices avocado, 2 tablespoons olives, 2 tablespoons pickled onions and 2 tablespoons pomegranate arils in separate sections over the grains in each bowl.

Drizzle the citrus vinaigrette over the vegetables and grains (about 1.5 tablespoons per bowl). Finish with a sprinkle of parsley, toasted sesame seeds or za'atar and an extra drizzle of tahini if desired.

Serve immediately so the chickpeas remain crispy. Leftovers can be stored separately (dressing and crispy chickpeas apart) for up to 2 days in the refrigerator.