Pregnancy Friendly Balsamic-Rosemary Romaine and Chickpea Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!