Grain Bowl with Peaches, Cucumber, and Chickpeas

Grain bowl with peaches, cucumber, chickpeas, toasted sunflower seeds, and pickled onions topped with chili flakes.

This grain bowl with peaches, cucumber, and chickpeas was born from the desire to use up the peaches that I totally did not forget in the fridge.

Grain Bowl with Peaches, Cucumber, and Chickpeas

Recipe by Dee

Ingredients

  • 1/4 cup uncooked einkorn berries

  • 1/4 cup raw sunflower seeds

  • Feta cheese

  • 1 small cucumber, diced

  • 1 yellow peach, diced

  • 1/3 cup home cooked and drained chickpeas, or store bought, drained and rinsed

  • Pickled onions

  • Extra virgin olive oil

  • 1/4 of a lemon

  • Chili flakes

  • Kosher salt

Directions

  • Soak a half cup of dried chickpeas for 8 hours or overnight.
  • Place the soaked chickpeas, 2 cups of water, and a big pinch of salt in a 1.5 qt dutch oven and set over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer until the chickpeas are soft, 30 to 45 minutes. Drain, reserving the cooking liquid for another purpose, and set aside.
  • Soak the einkorn in water for two to three hours. Drain the einkorn and place in a 1-quart saucepan with 1/2 cup of water and a large pinch of salt and place over medium-high heat. Bring to a boil, cover, and drop the heat to low. Simmer for twenty minutes or until the einkorn is al dente, adding more water if necessary.
  • While the einkorn is cooking, heat the oven to 350 Fahrenheit or 171 Celsius. Place the sunflower seeds on a 1/4 sheet pan and place in the oven. Cook for ten minutes or until toasty brown. Remove the pan from the oven and pour the seeds into a heat-safe bowl.
  • Crumble up a bit of feta cheese and place it in the bottom of a bowl. Pour the cooked einkorn into the bowl, then add the toasted sunflower seeds, cucumber, peaches, chickpeas, and pickled onions. Top with a drizzle of olive oil, a squeeze of lemon juice, a pinch of chili flakes, and a sprinkle of salt.

    Enjoy!!

Notes:

  •  You can use plain canned chickpeas or you can make your own using the same method I use to cook all legumes found here. I will admit that I just used salt to cook these chickpeas because I couldn’t be bothered to add anything else.
  • Be careful of the amount of lemon you add to the bowl. It can go from perfect to way too much very quickly. If you do use too much lemon, you can try adding a tiny bit more olive oil to counteract the acidity.
  • It isn’t necessary to soak the einkorn beforehand, but I find it cooks faster if you do. But if the einkorn is soaked too long or overnight, it can become mushy when cooked.

Ramblings:

I was a little iffy about the combination of these ingredients when I first thought it up because I’d never eaten chickpeas with fruit before.

But then I googled and saw that chickpeas and peaches in the same dish are indeed a thing.

 And then I made this grain bowl, and had a whole entire moment.

It’s good. 

Like really, really good.

I hope you enjoy it as much as I did.

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