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
Enjoy!
I think I might have mentioned it before, but I love to find new vinegars and spices to use in my recipes. Last month, our cheerleading booster club held a vendor event with many at-home party representatives and I happened across a Pampered Chef table. Early on in my marriage, I probably owned most of their collection and had home parties several times. I hadn't seen their products in probably 10 years or so and was surprised to see they had increased their food offerings. They had this Pomegranate Balsamic Vinegar that I thought sounded interesting so I ordered a bottle (amongst some other new spices I can't wait to try out!). During this past week between Christmas and New Year, my girlfriend had a luncheon with a small group and our children and I offered to bring a salad. This pasta salad was light and packed with flavor. The vinegar added a touch of sweetness but not overly so and paired nicely with the flavors of the sun dried tomatoes and zucchini.
Vegetable Pasta Salad with a Pomegranate Balsamic Vinaigrette
1/2 lb. Farfalle Pasta (or your own choice)
1/2 c. Sun Dried Tomatoes, chopped
1 Small Zucchini, washed and quartered into 1/4" slices
Cook pasta according to package directions, rinse with cold water and drain. Add pasta to a bowl. Add the tomatoes, zucchini and dressing. Mix well. Refrigerate until ready to serve. Serves 8 (1/2 cup servings).
Dressing
1/4 c. Pampered Chef® Pomegranate Balsamic Vinegar
1/4 c. Extra Virgin Olive Oil
1 tbsp. Pecorino Romano Cheese, grated
1/2 tbsp. Fresh Rosemary, chopped
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
Whisk all ingredients together in a bowl.
Points+=3 pts
Enjoy!
Linked to: Forkful of Comfort Wednesday Eats Link Party
