Name: Lemony Grain Bowl with Green Beans, Chickpeas, and Cottage Cheese
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 teaspoon finely grated lemon zest, plus 5 1/2 tablespoons (about 82 ml) fresh lemon juice, divided (from 3 medium lemons); 1 1/2 (about 8 ml) teaspoons honey; 1 teaspoon (5 ml) Dijon mustard; 2 medium cloves garlic, finely grated, divided; 2 1/2 teaspoons (about 8 g) Diamond Crystal kosher salt, divided ; for table salt, use half as much by volume or the same weight; 9 tablespoons (135 ml) extra-virgin olive oil, divided, plus more for drizzling; 3/4 cup (6 ounces; 170 g) small-curd cottage cheese (preferably 6% milkfat); 1/2 teaspoon freshly ground black pepper; 1 tablespoon plus 2 teaspoons chopped fresh dill, divided, plus more for serving; 12 ounces (340 g) green beans, trimmed and cut into 2-inch pieces on a bias; 1/2 teaspoon ground sumac, plus more for serving; 1 (15-ounce; 425 g) can chickpeas, drained and rinsed; 4 cups cooked grains (such as rice, farro, freekeh, or barley), warm or room temperature; Pickled red onions , for serving (optional)

Lemony Grain Bowl with Green Beans, Chickpeas, and Cottage Cheese

This bright, lemony dinner layers grains, chickpeas, charred green beans, and whipped cottage cheese for a balanced, flavorful meal.

15 min total 10 min prep 5 min cook 4 761 cal

Instructions

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1 In a large bowl, whisk together 2 tablespoons (15 ml) lemon juice, honey, Dijon, 1 grated garlic clove, and 1/2 teaspoon (1 1/2 g) kosher salt. Slowly drizzle in 4 tablespoons (60 ml) oil, whisking constantly, until emulsified; set aside.
2 In a medium bowl, whisk together cottage cheese, black pepper, 2 teaspoons dill, lemon zest, and 1 1/2 tablespoons lemon juice (about 23 ml), 1/2 teaspoon (1 1/2 g) kosher salt, remaining grated garlic clove, and 3 tablespoons (45 ml) oil until curds are almost smooth and slightly fluffy, about 1 minute; set aside.
3 In a large stainless steel skillet, heat remaining 2 tablespoons oil over high until almost smoking. Add green beans and cook, stirring occasionally, until blistered and charred, about 4 minutes. Off heat, season with 1/2 teaspoon (1 1/2 g) kosher salt and sumac. Toss to evenly coat.
4 In a medium bowl, stir chickpeas, 3 tablespoons (45 ml) prepared lemon dressing, 1/2 teaspoon (1 1/2 g) kosher salt, remaining 2 tablespoons (15 ml) lemon juice, and remaining 1 tablespoon dill until well coated.
5 Add grains to large bowl with remaining dressing and toss until evenly coated. Season with remaining 1/2 (1 1/2 g) teaspoon kosher salt.
6 Divide grains evenly among 4 bowls. Top evenly with green beans and chickpeas. Dollop cottage cheese mixture over top. Drizzle with more olive oil, to taste. Top with dill, sumac, and pickled red onions, if using.