Oh hey, look! Another vegetarian meal!!
Do you know what’s weird? A shallot! I mean, it’s trying desperately to be an onion, but it’s failing miserably. Why are they so weird?! The dressing in this dish features the red-headed step child of the onion family, the shallot, along with fresh lemon to provide a bright contrast to the smoky carrots in this hearty freekeh bowl (Does freekeh bowl sound like a Beyoncé song, or is that just me?) – also studded with roasted chickpeas, developed with a light, crispy texture,that pop in your mouth when you bite into them. Just before serving, I finished it all off with a sprinkle of crunchy almonds and fresh parsley delicately pinched on top of a dollop of creamy lemon yogurt. Damn girl! This meal is legit!!!
- ½ cup Cracked Freekeh
- 1 15.5 -Ounce Can Chickpeas
- 1 Lemon
- 6 oz Carrots
- 1 bunch Parsley
- ½ cup Plain Nonfat Greek Yogurt
- 1 Shallot
- 2 Tbsps Sliced Roasted Almonds
- 1 Tbsp Red Harissa Paste
- 2 Tbsps Dried Currants
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Drain and rinse the chickpeas. Spread onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle the chickpeas with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until slightly crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.