Name: Cold Chickpea, Roasted Beet & Citrus Fennel Bowl with Tarragon Yogurt
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1 servings
Cuisine: Mediterranean with French herb influence
Ingredients: 3/4 cup (130 g) canned chickpeas, drained & rinsed; 1 small (80 g) roasted beet (leftover or quick-seared slices); 1/4 cup (30 g) fennel, thinly sliced; 1/4 orange orange segments (supremes) or peeled and sliced; 1 cup (30 g) arugula or winter greens; 2 tbsp plain yogurt mixed with fresh tarragon; 1 tsp extra-virgin olive oil; 1 tbsp (about 9 g) toasted pumpkin seeds

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