• Wash and dry produce. • Trim and thinly slice scallions, separating 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. (TIP: Chickpeas will pop. Be careful!) Transfer to a large bowl.

• While chickpeas cook, massage grain blend in package; partially open package. Microwave until warmed through, 11⁄2-2 minutes. • Transfer grain blend to bowl with chickpeas. Fluff and season with salt and pepper. Set aside until ready to use in Step 5. **Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in pan used for chickpeas over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.**

• While grain blend microwaves, halve lemon. Quarter cucumber lengthwise; slice into 1⁄4-inch-thick pieces.

• In a small bowl, whisk together 3 TBSP olive oil, 1⁄2 tsp sugar, juice from lemon halves, a pinch of salt, and pepper until thoroughly combined (6 TBSP olive oil and 1 tsp sugar for 4 servings).

• 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 if desired. **Add cooked chicken to bowl along with cucumber.**

• Divide grain salad between bowls and top with scallion greens. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***