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 1/2 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
- 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.
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*Originally shared January 2012/Updated June 2020