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. This was SO easy to make, healthy and filling. I just wish I had made more! This roasted chick pea salad made with pomegranate balsamic vinaigrette tastes great on it’s own or would add a flavorful boost to any tossed salad. ~Enjoy!
Roasted Chick Peas in Pomegranate Balsamic Vinaigrette
(Inspired by Mind Over Batter Cilantro Lime Chickpea Salad)
1-15oz. Can Chick Peas, rinsed and drained
1 Scallion (approx. 2 tbsp.), chopped
2 tsp. Fresh Rosemary, chopped
3 tbsp. Pampered Chef Pomegranate Balsamic Vinegar
3 tbsp. Extra Virgin Olive Oil
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. Makes approx. four 1/2 cup servings.