This Roasted Chickpea, Pomegranate Goat Cheese Salad is perfect for a holiday menu. It’s a wonderful combination of crunchy roasted chickpeas, pomegranate seeds, goat’s cheese and fresh greens. This salad is drizzled with an easy to make homemade pomegranate molasses dressing. It’s not only tasty, but it’s also a beautiful salad to look at. It will brighten up dinner party with its festive red and green hues.
Table of Contents
Why Love This Recipe
- Delicious Flavor: The salad brings together a delightful mix of crunchy roasted chickpeas, juicy pomegranate seeds, creamy goat cheese, and fresh greens.
- Homemade Pomegranate Dressing: The homemade dressing adds a special touch and super easy to make.
- A Simple Salad: The simplicity of the preparation allows for stress-free holiday cooking.
- Festive Presentation: The vibrant colors of the salad make it visually appealing, adding a festive touch to your table.
Salad Ingredients
For the Roasted Chickpeas
- Chickpeas: I used canned chickpeas. Be sure to rinse, drain and dry them thoroughly. If you’re not into chickpeas you can skip this step and use crunchy pecans or toasted walnuts.
- Olive Oil: Used to roast the chickpeas. You can use canola oil or avocado oil.
- Smoked Paprika: Smoked paprika adds a distinct, smoky flavor.
- Cumin: Cumin infuses warm and earthy notes.
- Garlic Powder: A must have that elevates the aroma of these chickpeas.
- Salt and Black Pepper: To taste.
For the Salad
- Mixed Greens: A medley of greens provides a variety of textures and flavors, ranging from crisp and peppery arugula to tender and mild spinach. Use what you love!
- Fresh Pomegranate Seeds: These seeds add bursts of sweetness and a juicy crunch as well as contributing a vibrant color.
- Goat Cheese: Goat cheese is a creamy and tangy contrast, balancing the sweetness of the pomegranate seeds and adding a luxurious texture.
- Red Onions: Thinly sliced red onion adds a sharp, slightly sweet pungent flavor.
For the Pomegranate Salad Dressing
- White Wine Vinegar: White wine vinegar adds a bright and acidic element to the dressing. Use whatever vinegar you have on hand such as balsamic vinegar or apple cider vinegar.
- Pomegranate Molasses: Pomegranate molasses adds a concentrated sweetness and a unique fruity depth to our dressing. Note: This is different than pomegranate juice.
- Honey: Honey adds natural sweetness, mellowing the acidity of the vinegar. You substitute this with maple syrup.
- Extra-Virgin Olive Oil: Adds a rich and distinct flavor to the dressing. I’ve also made this with avocado oil and it was just as delish.
- Fresh Garlic: You can use garlic powder if that’s all you have on hand.
- Salt and Black Pepper: To taste.
Instructions
How to Roast Chickpeas
Preheat your oven to 400°F.
Rinse, drain and thoroughly dry the canned chickpeas.
In a mixing bowl, combine chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt and black pepper. Toss until the chickpeas are well coated with the spices.
Spread the seasoned chickpeas in a single layer on a baking sheet and roast in the oven for 20-25 minutes or until they become crispy and golden brown. Be sure to shake the pan occasionally for even cooking.
How to Make Pomegranate Salad Dressing
In a small bowl, whisk together the white wine vinegar, pomegranate molasses, honey, extra-virgin olive oil, minced garlic, salt and black pepper until the dressing is well combined and emulsified.
Transfer to a mason a jar or another airtight container.
How to Make Pomegranate Goat Cheese Salad
Once the roasted chickpeas are ready, remove them from the oven and let them cool for a few minutes.
Optional: Chop the salad greens into smaller bite size pieces. I’m more of a chopped salad girl so I always include this step.
In a large bowl, combine the mixed greens, pomegranate seeds and thin slices of red onion.
Drizzle the pomegranate molasses dressing over the salad.
Gently toss the salad to ensure all the ingredients are well coated with the dressing. Transfer to a large serving platter.
Scatter the roasted chickpeas and crumbled goat cheese over the salad. Enjoy!
Expert Tips and Tricks
- Crispy Chickpeas: Ensure the chickpeas are thoroughly dried before roasting to achieve a crispy texture. Pat them dry with a paper towel after rinsing and let them rest for at least ten minutes to dry further.
- Add a Spicy Kick: Consider adding a pinch of cayenne pepper to the roasted chickpeas or salad dressing for a subtle heat.
- Make-Ahead Dressing: Prepare the pomegranate molasses dressing ahead of time and refrigerate. This allows the flavors to meld, enhancing the overall taste of the salad.
- Customize Greens: Experiment with different types of greens or a mix of baby greens to add variety and visual appeal to the salad. Mix in any type of kale, iceberg or romaine lettuce for some extra crunch.
- Creative Garnishes: Experiment with additional garnishes like fresh herbs (such as mint or parsley).
- Play with Cheese: While goat cheese is suggested, feel free to explore other cheeses like feta cheese, blue cheese or even shaved Parmesan cheese.
- Make it a Meal: This salad pairs well with grilled chicken or fish making it a main dish.
Storing Leftovers
Store leftover salad (without the dressing and chickpeas) in an airtight container in the fridge for up to 3 days.
Store the chickpeas in an airtight container at room temperature, away from moisture and humidity. Do not refrigerate, as this will make them soggy and soft.
Store the pomegranate dressing in a mason jar or another airtight jar in the fridge for up to one week.
This Roasted Chickpea, Pomegranate and Goat Cheese Salad with Pomegranate Vinaigrette is an easy recipe that is perfect for any occasion especially for Christmas and Thanksgiving dinner. The combination of flavors and textures makes it a great addition to any meal. Try this new salad recipe and let me know what you think!
More Holiday Recipes
Roasted Chickpea Pomegranate Goat Cheese Salad
Ingredients
For the Roasted Chickpeas:
- 1 15 oz can chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- salt and black pepper, to taste
For the Salad:
- 4 cups mixed greens, e.g., romaine, spinach, arugula
- 1 cup pomegranate seeds
- 4 oz goat cheese, crumbled
- 1/4 cup red onion, thinly sliced
For the Pomegranate Salad Dressing:
- 2 tbsp white wine vinegar
- 2 tbsp pomegranate molasses
- 1 tbsp honey
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, minced
- salt and black pepper, to taste
Instructions
How to Roast Chickpeas
- Preheat your oven to 400°F.
- Rinse, drain and thoroughly dry the canned chickpeas.
- In a mixing bowl, combine chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt and black pepper. Toss until the chickpeas are well coated with the spices.
- Spread the seasoned chickpeas in a single layer on a baking sheet and roast in the oven for 20-25 minutes or until they become crispy and golden brown. Be sure to shake the pan occasionally for even cooking.
How to Make Pomegranate Salad Dressing
- In a small bowl, whisk together the white wine vinegar, pomegranate molasses, honey, extra-virgin olive oil, minced garlic, salt and black pepper until the dressing is well combined and emulsified.
- Transfer to a mason a jar or another airtight container.
How to Make Pomegranate Goat Cheese Salad
- Once the roasted chickpeas are ready, remove them from the oven and let them cool for a few minutes.
- Optional: Chop the salad greens into smaller bite size pieces. I’m more of a chopped salad girl so I always include this step.
- In a large bowl, combine the mixed greens, pomegranate seeds and thin slices of red onion.
- Drizzle the pomegranate molasses dressing over the salad.
- Gently toss the salad to ensure all the ingredients are well coated with the dressing. Transfer to a large serving platter.
- Scatter the roasted chickpeas and crumbled goat cheese over the salad. Enjoy!
