Middle Eastern Chickpea and Swiss Chard Bowl Recipe

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.

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Prepare the Delicata Squash

Delicata squash, small 3.0 each
Olive oil, as needed
Paprika, smoked, to taste
Salt and Pepper, to taste

Prepare the Salad

Chickpeas 2.0 cans (15 oz. ea.)
Millet, cooked 5.0 cups
Parsley, chopped 0.25 cup
Swiss chard, chiffonade 10.0 cups
Oranges, segmented 4.0 each
Pomegranate seeds 2.0 cups
Pistachio roasted, crushed 2.0 cups
Watercress 2.0 cups
Hellmann's® Sundried Tomato Vinaigrette 6 x 32 oz 20.0 oz
Hellmann's® Sundried Tomato Vinaigrette 6 x 32 oz
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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.

...

Preparation

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.
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.