Farro Bowl with Pan-Seared Brussels Sprouts & Smokey Chickpeas

INGREDIENTS

• 3 tsp. (15 mL) olive oil, divided
• 8 ounces (225 g) Brussels sprouts, trimmed and quartered
• 1 can (540 mL) chickpeas, rinsed and drained
• 1 tsp. (5 mL) smoked paprika
• 3 cups (750 mL) cooked farro
• 1/2 cup (125 mL) Hellmann’s® Honey Dijon Salad Dressing
• 1 cup (250 mL) shredded multicolored carrots or regular carrots
• 3/4 cup (175 mL) pomegranate seeds
• 1/2 cup (125 mL) toasted pumpkin seeds