Chickpeas Grain Bowl with Lemon-Tahini

Ingredients

• 12 oz Chickpeas
• 1 cup farro or quinoa, uncooked
• 1 cup Cucumber, chopped
• 1 cup Cherry Tomatoes
• 3 tbsp tahini
• 1 lemon, juiced
• 1 clove garlic, grated
• 3 tbsp olive oil
• 1 tsp cumin
• Handful parsley or mint
• Salt and pepper

Method

1. Cook the grains in well-salted water until tender with a little chew; drain and spread on a tray to stop them steaming into mush.
2. Season the Chickpeas with salt and cumin, then cook in 1 tablespoon of the oil over medium-high until deeply golden. Rest, then slice or crumble.
3. Whisk tahini, lemon juice, garlic, a big pinch of salt, and enough cold water to make it drizzle like heavy cream — it seizes first, then relaxes. Keep whisking.
4. Build bowls: grains, Chickpeas, Cucumber, Cherry Tomatoes. Flood with tahini sauce, shower with herbs, finish with the remaining olive oil.