Roasted Veggie Bowl with Crispy Chickpeas and Lemon Vinaigrette

¼ cup Heirloom carrots, sliced thinly on a bias

¼ cup Red Beets, diced

¼ cup Golden Beets, diced

¼ cup Chinese broccoli, cut into bite size pieces

¼ cup Asparagus, cut into bite size pieces

1 12 oz. can Chickpeas, liquid drained, rinsed

2 tsp Paprika. divided

2 tsp Garlic powder, divided

2 tsp Oregano, divided

2 tsp Rosemary, divided

1 -2 tbsp Grapeseed oil or vegetable oil, divided

White pepper, to taste

Lemon Vinaigrette

100ml Lemon juice

200-250ml Grapeseed oil

½ tsp. Dijon

½ tbsp. Lemon zest

½ tsp. Garlic

¾ tsp. Brown sugar

Pepper

Garnish

1 - 2 tsp Scallions, sliced on a bias

1 tsp Crispy chickpeas

1.       Pre-heat the oven to 425 degrees. Toss drained chickpeas in 1 tablespoon of olive oil and the remaining paprika, garlic powder, oregano and rosemary. Arrange on a baking sheet, making sure there is enough space between the chickpeas to allow them to crisp up. Bake for 20-25 minutes. Set aside the crispy chickpeas to cool.

2.       Toss heirloom carrots, red beets, golden beets, Chinese broccoli and asparagus with 1 tablespoon of grapeseed oil. Add paprika, garlic powder, oregano and rosemary and toss. Arrange on a baking sheet, making sure there is enough space between the vegetables to allow them to crisp up. Bake for 10 minutes, watching closely to avoid burning. Set aside.

3.       Using a hand blender, blend lemon juice, grapeseed oil, Dijon, lemon zest, garlic, brown sugar and pepper to form lemon vinaigrette.

4.       Assemble the roasted vegetables in a bowl. Dress with lemon vinaigrette.

5.       Garnish with scallions and crispy chickpeas. Serve warm and enjoy!