veggie burger bowl

MUSTARDY CHICKPEAS, BARLEY, PICKLES If you’d told me when I was a teenager that I’d have devoted a good deal of my adult life to creating a veggie burger company, I never would have believed you. But to continue that trajectory, here’s a burger bowl, with all the components of a bean-and-grain burger, deconstructed, plus some classic condiments

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

•Soak hulled barley in water for at least 4 hours or up to overnight (pearled barley doesn’t need to be soaked). Rinse and drain, then transfer to a saucepan and cover with 3 inches of water. Bring to a boil and add 1 teaspoon of the salt. Reduce the heat to a simmer, partially cover the pan, and cook until chewy-tender, 30 to 40 minutes, or 20 to 30 minutes for pearled.

Step 2

Drain thoroughly and return to the saucepan. (If using brown rice, follow the cooking instructions on page 222.) •Meanwhile, combine the chickpeas with the parsley or cilantro, oil, lemon juice, mustard, a big pinch of salt, and several grinds of pepper. Let marinate for at least 20 minutes. In a separate bowl, whisk together the yogurt and sriracha, sambal, or gochujang to taste.

Step 3

•To serve, divide the barley or rice among four bowls, then arrange the marinated chickpeas, tomatoes, avocado, pickles, pickled onions, and lettuce or sprouts over each serving. Top with a dollop of the sriracha yogurt and serve