Roasted Chick Peas in a Pomegranate Balsamic Vinaigrette

This roasted chickpea salad made with pomegranate balsamic vinaigrette tastes great on it's own or would add a flavorful boost to tossed salad.

I was browsing recipes one day when I came across a recipe for Cilantro Lime Chickpea Salad by Mind Over Batter. It looked phenomenal and I couldn't wait to try it, but I didn't have any fresh limes or cilantro in the house.

Instead I made this recipe for Roasted Chick Peas in a Pomegranate Balsamic Vinaigrette. I roasted the chick peas like I did when I made the Roasted Chickpea & Leek Hummus.

Then, I just added some scallions for color and used some more of that wonderful Pomegranate Balsamic Vinegar from Pampered Chef I purchased.

How do you make Roasted Chick Peas in a Pomegranate Balsamic Vinaigrette?

For this recipe you'll need chick peas, scallions, fresh rosemary, Pomegranate Balsamic Vinegar, and EVOO.

Place the chick peas on a baking sheet, spray with cooking spray and roast in 425 degree oven for 15 minutes. Remove from the oven and let cool.

In a bowl, combine the chick peas, scallions, rosemary, vinegar and oil until well blended. Makes approx. four ½ cup servings.

These Roasted Chick Peas were so easy to make, healthy and filling. I just wish I had made more! The recipe makes 2 cups and tastes great on it's own or would add a flavorful boost to any tossed salad. ~Enjoy!

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Roasted Chick Peas in Pomegranate Balsamic Vinaigrette 

Carrie's Experimental Kitchen

This roasted chickpea salad made with pomegranate balsamic vinaigrette tastes great on it's own or would add a flavorful boost to tossed salad.

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Salads

Cuisine American

Servings 2 cups

Ingredients

  

1x2x3x

• 1- 15(ounce)can Chick Peas, rinsed and drained
• 1 Scallion, chopped
• 2 tsp. Fresh Rosemary, chopped
• 3 tbsp. Pomegranate Balsamic Vinegar
• 3 tbsp. Extra Virgin Olive Oil

Instructions

 

• Place chickpeas on a baking sheet, spray with cooking spray and roast in 425 degree oven for 15 minutes. Let cool.
• In a bowl, mix together the chick peas, scallions, rosemary, vinegar and oil until well blended; then refrigerate until ready to serve.

Keyword chick peas

Tried this recipe?Let us know how it was!

Related Recipes

Roasted Chicken and Chick Pea Soup

Spaghetti with Bruschetta and Chick Peas

Mediterranean Chick Pea Salad

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*Originally shared January 2012/Updated June 2020