Lemony chickpea and arugula grain salad with cucumber cheddar and sunflower seeds

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Step 1

Wash and dry produce Trim and thinly slice scallions eparating whites from greens. Drain and rinse chickpeas. Heat a drizzle of oil in a large pan over medium high heat. Add scallion whites, chickpeas, stock concentrate, a pinch of salt and pepper. Cook, covered, shaking the pan occasionally until scallions are browned and chickpeas are slightly crispy 2-3 minutes

Step 2

While chickpeas cook, massage grain blend in package; partially open package. Microwave until warmed through 1 1/2-2 minutes

Step 3

While, grain blend microwaves, halve lemon. Quarter cucumber lengthwise slice into 1/4 inch thick pieces.

Step 4

In a small bowl, whisk together 3 TBSP of olive oil, 1/2 TSP sugar, juice from lemon halves, a pinch of salt and pepper until thoroughly combined.

Step 5

To bowl with grain blend and chickpeas, add cucumber, arugula, cheddar, sunflower seeds, and dressing; toss to combine. Taste and season with salt and pepper as desired. Top with scallion greens.