Roasted Chickpea Pomegranate Goat Cheese Salad
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 beautiful salad to look at. It will brighten up dinner party with its festive red and green hues.
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!
Notes
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. Tried this recipe?Mention @GimmeFromScratch or tag #GimmeFromScratch!