Emulsifier Free Balsamic-Rosemary Romaine and Chickpea Salad
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Learn more →Ingredients
4 servings
For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp extra-virgin olive oil
- ½ tsp smoked paprika
- ¼ tsp salt
For the dressing
- 3 tbsp balsamic vinegar
- 1 tsp fresh rosemary, finely minced
- 1 tsp dijon mustard
- 1 tsp honey
- 1 small garlic clove, finely grated
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup extra-virgin olive oil
For the salad
- 2 romaine hearts, chopped into 1-inch pieces (about 8 cups)
- 1 cup cherry tomatoes, halved
- ½ english cucumber, thinly sliced
- ¼ cup red onion, thinly sliced
- ¼ cup raw pumpkin seeds (pepitas)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the drained chickpeas on a clean kitchen towel and pat them thoroughly dry — the drier they are, the crispier they will roast.
- 2
Toss the dried chickpeas with 2 tbsp olive oil, smoked paprika, and 1/4 tsp salt on a rimmed baking sheet, spreading them in a single layer. Roast for 25–30 minutes, shaking the pan once halfway through, until the chickpeas are deep golden and audibly crisp when you shake the pan.
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