- Preparation Time : 00 mins | Cooking Time : 00 mins | Makes 3 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 360.57 kcal |
| Total Fat | 8.94 g |
| Saturated Fat | 1.18 g |
| Sodium | 618.45 mg |
| Dietary Fiber | 14.87 g |
| Sugars | 31.97 g |
| Protein | 11.99 g |
Ingredients List
- 1, (15.5 oz) canned chickpeas
- 1 lb tender young carrots
- 1 large sweet potato
- 1 1/2 tsp dried rosemary
- Salt and pepper
- 2 + cups baby spinach
- 2 + cups arugula
- 1 pink grapefruit
- 1/2 pomegranate
- 2 tbsp Maille honey Dijon
- 2 tbsp tahini
- 1/2 lemon juiced
- 1 tbsp water
- 1 clove of garlic, minced
DIRECTIONS
-
Preheat oven to 400°.
-
Drain, rinse and pat the chickpeas dry. Peel and trim the carrots. Peel the sweet potato and cut into cubes, about 1”.
-
In a medium sized mixing bowl, toss chickpeas, carrots, and sweet potatoes with oil, garlic, and rosemary. Transfer to a large sheet pan and spread out evenly in a single layer. Season with a pinch each of salt and pepper.
-
Roast for 35-45 minutes until carrots and potato are tender, and chickpeas are crispy and slightly browned.
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Meanwhile, in a small bowl, whisk together the dressing ingredients and set aside.
-
Cut the grapefruit into thin slices and trim the peel. Gently squeeze the pomegranate half over a small bowl to catch the arils. Remove any pieces of rind.
-
Once the chickpeas and vegetables are cooked, fill the bottom of 2 large dinner bowls with a handful each of baby spinach and arugula. Top each bowl with roasted chickpeas and vegetables and a few slices of grapefruit. Sprinkle on pomegranate arils and drizzle with dressing. Serve immediately.
