A middle eastern-inspired salad that is loaded with crisp veggies, sweet tomatoes, fresh herbs, and roasted savory chickpeas tossed with a tart and tangy pomegranate molasses dressing then topped with crunchy pita chips.
4 servings
Ingredients:
Roasted Chickpeas
1 (15 oz) can chickpeas, rinsed and drained
1 teaspoon extra virgin olive oil
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garlic powder
Pinch of salt
Dressing:
6 tablespoons extra virgin olive oil
¼ cup fresh lemon juice, about 2 lemons
4 teaspoons pomegranate molasses
3 garlic cloves, minced
2 teaspoons sumac, more for garnish
1 teaspoon dried mint
¾ teaspoon salt, more to taste
Freshly ground black pepper
Salad
12 ounces Romaine Lettuce, chopped
2 Persian cucumbers, sliced
½ pint grape tomatoes, halved
¼ cup red onion, thinly sliced
4 medium red radish, thinly sliced
1 cup curly parsley leaves, firmed packed, then chopped
1 cup fresh mint leaves, loosely packed, then chopped
1 cup pita chips, crumbled
Method:
Chickpeas - Preheat oven to 400 degrees fahrenheit. Line a rimmed baking sheet with parchment paper.
In a medium bowl, add the chickpeas and remove excess water with a paper towel. Add oil, coriander, cumin, garlic, and salt to the chickpeas. Stir until evenly coated and add to baking sheet in a single layer. Cook on middle rack for 30 minutes or until golden and crispy on the edges, stirring after 20 minutes. Turn off oven and do not remove the chickpeas for 10 additional minutes. This will allow them to become more crispy.
Dressing - To a small bowl, add the olive oil, lemon juice, pomegranate molasses, garlic, sumac, mint, salt, and pepper. Whisk until emulsified.
Assemble - To a large serving bowl, add the romaine, veggies, herbs, and half the dressing and toss until combined. Add more dressing as desired. Top with the toasted pita chips and a light dusting of sumac, if desired. Enjoy!
Storage - If you plan to have leftovers or are meal prepping, store the chickpeas and dressing separately. Combine just before serving.
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