Chickpeas and pomegranate are both common foods in Middle Eastern cuisine. However, this recipe is anything but common. It is equally tasty as it is strange. Roasted pomegranate chickpea salad calls for 3 tablespoons pomegranate molasses, 2 15oz cans of chickpeas, 2 tablespoons olive oil, 4 cups of argula, 2 cups of baby spinich, kosher salt, 4oz log of soft goat cheese, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 2 tablespoons of lemon juice.
First, you line a rimmed baking sheet with parchment paper and heat the oven to 450F. Then, whisk together the pomegranate molasses, garlic powder, salt, and pepper. In a medium bowl, add the drained chickpeas and mix all them together evenly. After, arrange the chickpeas in an even layer on baking sheet. Next, you roast the chickpeas until they are dried or start to become crunchy. This should take approximately 15 minutes. Let the chickpeas cool. In a large bowl whisk together the olive oil and lemon juice. Season the olive oil and lemon juice with pepper, then add the arugula and spinach. Toss to coat.Divide the spinach and arugula mixture between 4 serving plates, then sprinkle each with kosher salt. Divide the chickpeas between the salads, then top with crumbled goat cheese. Enjoy!
