Lemony Grain Bowl with Green Beans, Chickpeas, and Cottage Cheese

In a large bowl, whisk together 2 tablespoons (15 ml) lemon juice, honey, Dijon, 1 grated garlic clove, and 1/2 teaspoon (1 1/2 g) kosher salt. Slowly drizzle in 4 tablespoons (60 ml) oil, whisking constantly, until emulsified; set aside.

In a medium bowl, whisk together cottage cheese, black pepper, 2 teaspoons dill, lemon zest, and 1 1/2 tablespoons lemon juice (about 23 ml), 1/2 teaspoon (1 1/2 g) kosher salt, remaining grated garlic clove, and 3 tablespoons (45 ml) oil until curds are almost smooth and slightly fluffy, about 1 minute; set aside.

In a large stainless steel skillet, heat remaining 2 tablespoons oil over high until almost smoking. Add green beans and cook, stirring occasionally, until blistered and charred, about 4 minutes. Off heat, season with 1/2 teaspoon (1 1/2 g) kosher salt and sumac. Toss to evenly coat.

In a medium bowl, stir chickpeas, 3 tablespoons (45 ml) prepared lemon dressing, 1/2 teaspoon (1 1/2 g) kosher salt, remaining 2 tablespoons (15 ml) lemon juice, and remaining 1 tablespoon dill until well coated.

Add grains to large bowl with remaining dressing and toss until evenly coated. Season with remaining 1/2 (1 1/2 g) teaspoon kosher salt.

Divide grains evenly among 4 bowls. Top evenly with green beans and chickpeas. Dollop cottage cheese mixture over top. Drizzle with more olive oil, to taste. Top with dill, sumac, and pickled red onions, if using.