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Chickpeas and beets veggie bowl with watermelon

Chickpeas and beets veggie bowl with watermelon

15 min
10 min
Prepared with:
Diced Beets


Roasted pecans:

5 ml (1 tsp) canola oil

80 ml (1/3 cup) pecans in halves or pieces

1 pinch of ground cumin

1 pinch of ground cinnamon

Salt and pepper from the mill

Mandarin and miso dressings:

1 container of 190 ml (6 1/2 oz) Del Monte Mandarines

22 ml (1 1/2 tbsp) canola oil

10 ml (2 tsp) rice vinegar

10 ml (2 tsp) miso

7 ml (1/2 tbsp) Dijon mustard

5 ml (1 tsp) roasted seame oil

750 ml (3 cups) minced Swiss chard leaves

2 cans of 106 ml (3.5 oz) Bonduelle Chickpeas

1 can of 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


In a small pan, over medium heat, heat the canola oil and roast the pecans with spices, salt and pepper for 10 minutes or until golden brown.

In a small blender, grind the tangerines with all the ingredients of the dressing.

In 4 bowls, divide the Swiss chard and drizzle with vinaigrette.

Garnish by placing the ingredients next to each other and alternating colors; quinoa, beets, chickpeas, watermelons.

Add the basil, pecans and goat cheese. Taste.