I was browsing recipes one day when I came across one for Cilantro Lime Chickpea Salad by Mind Over Batter. It looked phenomenal and I will definitely be making her version of this very shortly. But I didn't have any fresh limes or cilantro in the house but wanted to try my little spin on it. So I roasted the chick peas first, 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 would make a great salad on it's own or used on top of tossed salads to give it a little something extra.
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 chickpeas, scallions, rosemary, vinegar and oil until well blended. Makes approx. four 1/2 cup servings.
Points+=7pts per 1/2 cup