Orzo, Chicken, Chickpeas and Avocado Grain Bowl

This grain bowl is a protein powerhouse thanks to shredded chicken, crunchy roasted chickpeas and toasted pine nuts. Make it for a healthy dinner entrée or serve it as a side dish at your next dinner party.

INGREDIENTS

• 1 (1-pound) package DeLallo Orzo Pasta
• 2 teaspoons DeLallo Extra Virgin Olive Oil
• 1 (15.5-ounce) can DeLallo Chickpeas
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 cups shredded cooked chicken
• 1 seedless cucumber, sliced
• 2 avocados, halved and sliced
• 4 teaspoons DeLallo Pignoli Pine Nuts, toasted
• Dressing:
• ¼ cup DeLallo Golden Balsamic Vinegar
• 1 teaspoon DeLallo Fine Chopped Garlic in Water
• Juice of 1 lemon
• ¼ cup DeLallo Extra Virgin Olive Oil
• ½ cup DeLallo Avocado Oil
• ½ teaspoon salt
• ¼ teaspoon pepper

DIRECTIONS

1. Preheat oven to 400°F.
2. Bring a large pot of salted water to a boil. Cook orzo according to package instructions. Drain, transfer to a large bowl and set aside to cool.
3. In a mixing bowl, combine the chickpeas, oil, cumin, coriander, paprika, salt and pepper. Toss well to coat. Transfer to a baking sheet and roast in the oven for 20 minutes or until cooked through.
4. Meanwhile, make the dressing: Combine vinegar, garlic, lemon juice, salt and pepper in a small bowl. Using a whisk, slowly pour in olive and avocado oils while stirring constantly. Adjust seasoning as needed.
5. Toss orzo with ½ cup of dressing. Divide orzo evenly into bowls and top with chicken, cucumber, avocado, roasted chickpeas and pine nuts. Serve the remaining dressing on side for drizzling.