Veggie Chickpea and Beet Bowl with Summer Melons

Veggie Chickpea and Beet Bowl with Summer Melons

Cooking time


Roasted pecans :
5 mL (1 tsp.) canola oil
80 mL (1/3 cup) pecan halves or pieces
1 pinch ground cumin
1 pinch ground cinnamon
Salt and freshly ground pepper

Mandarin and miso vinaigrettes:
1 190 ml (6 ½ oz.) container Del Monte mandarin orange wedges
22 mL (1 ½ tbsp.) canola oil
10 mL (2 tsp.) rice vinegar
10 mL (2 tsp.) miso
7 mL (1/2 tbsp.) Dijon mustard
5 mL (1 teaspoon) toasted sesame oil

750 mL (3 cups) chard leaves, chopped
2 cans of 106 mL (3.5 oz) Bonduelle chickpeas
1 can 398 mL (14 oz) Del Monte diced beets
2 cans of 106 ml (3.5 oz) Bonduelle Quinoa
250 mL (1 cup) watermelon, diced
30 mL (2 tbsp.) minced fresh basil
To taste, crumbled goat cheese


  1. In a small skillet over medium heat, heat canola oil and toast pecans with spices, salt and pepper for 10 minutes or until golden. 
  2. In a small blender, blend mandarin oranges with all dressing ingredients.
  3. In 4 bowls, divide chard and drizzle with dressing.
  4. Garnish by placing ingredients side by side and alternating colors; quinoa, beets, chickpeas, watermelon.
  5. Add basil, pecans and goat cheese. Taste.

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