Middle Eastern Chickpea and Swiss Chard Bowl with Delicata Squash, Pomegranate and Pistachio
A protein packed bowl of chickpeas and millet with colorful Swiss chard, roasted Delicata squash, orange segments, pomegranate seeds and pistachio, tossed in Hellmann’s Lemon Za’atar Dressing.
Vegan
Salads
Main Course
Gluten free
Ingredients per serving
Prepare the Delicata Squash
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Delicata squash, small 3.0 each
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Olive oil, as needed
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Smoked paprika, as needed
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Salt and Pepper, to taste
Prepare the Salad
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Chickpeas, canned 2.0 cans (470 g)
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Millet, cooked 870.0 g
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Parsley, chopped 15.0 g
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Swiss chard, chiffonade 360.0 g
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Orange, cut into segments 4.0 each
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Pomegranate seeds 300.0 g
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Pistachio roasted, crushed 225.0 g
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Watercress leaves 70.0 g
Preparation
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Prepare the Delicata Squash
- Cut each squash in half lengthwise, and remove the seeds. Slice the squash into fairly thin half circles.
- Place on a parchment lined sheet pan, toss with olive oil, and season with smoked paprika, salt and pepper.
- Roast at 220 C until tender and golden brown. Set aside.
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Prepare the Salad
- For each salad, toss 47 g chickpeas, 87 g millet, 1.5 g parsley, 36 g Swiss chard and 2/5 of an orange segment with 60 ml Hellmann’s Lemon Za’atar Dressing. Toss gently to combine. Season to taste.
- Plate the salad and top with 30 g pomegranate seeds, 23 g pistachios and 7 g watercress leaves.
