Preheat oven to 400 degrees
Line cookie sheet with parchment paper
Peel carrots and cut lengthwise into quarters. Place on cookie sheet. Lightly season with a dash of cumin and salt.
Roast carrots for 15 minutes then add chickpeas.
Continue to roast for 10 more minutes or until carrots are soft.
In a pint jar add 2 tablespoons olive oil, maple syrup, cumin, coriander, chili flakes and chili powder, mint leaves, and pomegranate seeds. Place a lid on the jar and shake well.
In a medium saucepan over medium-low heat, sautee kale in 1 tablespoon of olive oil until just tender.
Add Seven Grain Blend and pecans, stirring for one minute
Place contents in a large bowl and then add the cooked carrots and chickpeas.
Shake dressing, pour over and toss.
Serve warm. Top with a few pomegranate seeds and chopped mint