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Home Ā» Recipes Ā» Salad Recipes

June 29, 2020 · 4 Comments

Roasted Chick Peas in a Pomegranate Balsamic Vinaigrette

Salad Recipes

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Roasted Chickpeas 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.

Roasted Chickpeas in a Pomegranate Balsamic Vinaigrette

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.

Roasted Chick Peas in white bowl

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 white bowl

Roasted Chick Peas in Pomegranate Balsamic VinaigretteĀ 

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.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salads
Cuisine American
Servings 2 cups

Ingredients
  

  • 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!

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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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*Originally shared January 2012/Updated June 2020

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Reader Interactions

Comments

  1. Sonali-The Foodie Physician says

    January 20, 2012 at 11:05 pm

    Looks great! I will definitely be making this soon!

    Reply
  2. Carrie's Experimental Kitchen says

    January 21, 2012 at 1:31 pm

    Thanks Sonali!

    Reply
  3. Carrie - ASassyRedhead.com says

    January 21, 2012 at 11:02 pm

    This sounds fab!

    First time I ever had hummus was just after I moved to Austin. And had never heard of a chick pea.

    (I know. Right?)

    Now...LOVE CHICK PEAS. Who woulda thought?

    Reply
  4. Carrie's Experimental Kitchen says

    January 22, 2012 at 5:07 pm

    I never ate much of them growing up either Carrie and now I love them!

    Reply

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