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, 1½-2 minutes.

Transfer grain blend to bowl with chickpeas. Fluff and season with salt and pepper. Set aside until ready to use in Step 5.

Rinse shrimp* under cold water, then pat dry with paper towels. Heat a drizzle of oil in pan used for chickpeas over medium-high heat. Add shrimp and season with salt and pepper. Cook, stirring, until shrimp are opaque and cooked through, 4-6 minutes.

While grain blend microwaves, halve lemon. Quarter cucumber lengthwise; slice into ¼-inch-thick pieces.

In a small bowl, whisk together 3 TBSP olive oil, ½ 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 shrimp to bowl along with cucumber.

Divide grain salad between bowls and top with scallion greens. Serve.