Grains & Greens Bowl: Mezze Crunch Recipe

Cook grains (if not pre-cooked)

Rinse 1 cup short-grain brown rice or 1 cup farro under cold water. Combine with 2 cups water and 1 tsp kosher salt in a medium saucepan. Bring to a boil, reduce to a simmer, cover and cook until tender (brown rice ~35–40 minutes, farro ~20–25 minutes for pearled). Drain any excess water, fluff with a fork and let cool slightly to warm, about 10 minutes. Yield should be about 2 cups cooked.

Whisk together 1/2 cup Greek yogurt, 2 tbsp tahini, minced garlic, 2 tbsp lemon juice, 1 tsp olive oil and 2 tbsp water in a small bowl until smooth. Add 1/4 tsp salt and a pinch of black pepper. Adjust thickness with additional water 1 tsp at a time to reach a pourable consistency. Taste and adjust acidity with more lemon if needed.

Heat 1 tbsp of the extra virgin olive oil in a small skillet over medium-high heat. Add the drained chickpeas and a pinch of sea salt; sauté, shaking the pan occasionally, until they begin to brown and crisp in spots, 6–8 minutes. Remove from heat and stir in 1 tbsp chopped dill.

In a small bowl, combine the crumbled feta, halved kalamata olives and toasted pine nuts. Keep chilled until assembly.

Place 3 cups packed baby spinach in a large mixing bowl. Add shredded red cabbage, diced cucumber and halved tomatoes. Toss gently to combine. Add pickled red onion last so its liquid doesn't overly wet the greens.

Drizzle the vegetable mixture with 1 tbsp olive oil, squeeze half the lemon over the greens (reserve the other half for grain and finishing), and season with 1/4 tsp sea salt and 1/8 tsp black pepper. Toss again to coat.

Fold the warm cooked grains into the dressed greens so the grains absorb some dressing but remain separate (use a rubber spatula to gently combine).

Divide the grains-and-greens mix between 2–3 bowls (about 1 to 1 1/4 cups per serving). Arrange the sautéed chickpeas, feta-olive-pine nut mix and pickled onions in separate sections on top for a mezze-style presentation.

Sprinkle the toasted pine nuts and remaining chopped dill over the bowls. Crumble pita chips or scatter baked flatbread pieces on top for crunch (about 1/2 cup per bowl as desired). Drizzle each bowl with the tahini-yogurt dressing (about 2–3 tbsp per bowl) and finish with a light drizzle of olive oil, lemon zest and a final squeeze of the remaining lemon half. Season to taste with additional sea salt and freshly ground black pepper.