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.
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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Paprika, smoked, to taste
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Salt and Pepper, to taste
Prepare the Salad
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Chickpeas 2.0 cans (15 oz. ea.)
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Millet, cooked 5.0 cups
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Parsley, chopped 0.25 cup
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Swiss chard, chiffonade 10.0 cups
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Oranges, segmented 4.0 each
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Pomegranate seeds 2.0 cups
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Pistachio roasted, crushed 2.0 cups
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Watercress 2.0 cups
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 425 F until tender and golden brown. Set aside.
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Prepare the Salad
- For each salad, toss 1/3 cup chickpeas, ½ cup millet, 1 tsp parsley, 1 cup Swiss chard and ½ cup orange segments with 2 oz Hellmann’s Lemon Za’atar Dressing. Toss gently to combine. Season to taste.
- Plate the salad and top with 2 Tbsp pomegranate seeds, 2 Tbsp pistachios and 1/8 cup watercress leaves.
