Chickpeas and beets veggie bowl with watermelon

Ingredients

• 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