Kitchen Supplies:

  • Baking sheet
  • Aluminum foil
  • Colander
  • Small bowl
  • Small pot
  • Large bowl

Recipe by: Fresh City Farms
Serves: 2
Prep Time: Quick & Easy


1 tbsp. thyme

1 anjou pears

3/4 cup chickpeas

1/4 cup biodynamic extra virgin olive oil

1/2 tsp garlic powder

3/4 cup ecuadorian quinoa

1 1/2 cup water

1 cup green kale

1/4 english cucumber

1/4 cup maple dressing (apple cider vinegar, maple mustard)

2 tbsp. de-shelled walnuts

2 tbsp. dried cranberries

2 tbsp. goat chevre

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Roast the Chickpeas & Pear
• Preheat the oven to 375°F and line a baking sheet with aluminum foil.
• Remove the thyme leaves from the stem. Rinse and slice the pear.
• Rinse the chickpeas in a colander and transfer them to a small bowl. Toss with 1 tbsp. olive oil, thyme,       garlic powder, and salt and pepper to taste. Pour the chickpeas onto the baking sheet. Roast for 8 minutes.
• Add the pears to the same small bowl used for the chickpeas and toss with 1 tbsp. olive oil. Remove the baking sheet from the oven and add the pears. Return to the oven for 3-5 minutes, until the chickpeas are       golden-brown and the pears are releasing juices.

Make the Quinoa
• While the chickpeas are roasting, add the quinoa to a small pot with 1 ½ cups water and a pinch of salt, and bring to boil. Once boiling, reduce the heat to simmer and cook until the water is absorbed, about 10-15 minutes. Set aside and let cool.

Prepare the Veggies & Dressing
• Rinse the kale and cucumber.
• Remove the kale leaves from the stem and add them to a large bowl. Add 1 tbsp. olive oil and salt and       pepper to taste. Use your hands to massage the oil into the kale for about 1 minute.
• Dice the cucumber and add it to the bowl.
• Add the maple dressing and 1 tbsp. olive oil to the small bowl used earlier for the chickpeas and pears.       Whisk with a fork.

Bring It All Together
• Evenly divide the quinoa and veggie/kale mixture between two bowls. Top with chickpeas, pears,       walnuts, dried cranberries, and crumbled goat cheese.
• Drizzle with the maple dressing to serve!