Start to finish: 30 minutes. Makes 4 servings.
Ingredients
3 tablespoons pomegranate molasses
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
Two 15-ounce cans chickpeas, drained
2 tablespoons olive oil
2 tablespoons lemon juice
Ground black pepper
4 cups arugula
2 cups baby spinach
Kosher salt
4-ounce log soft goat cheese
Directions
Heat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
In a medium bowl, whisk together the pomegranate molasses, garlic powder, salt and pepper. Add the drained chickpeas and toss to coat evenly. Arrange the chickpeas in an even layer on the prepared baking sheet. Roast for 15 minutes, or until the chickpeas are dried and starting to get crunchy.
Remove the chickpeas from the oven and set aside to cool.
Meanwhile, in a large bowl whisk together the olive oil and lemon juice. Season with pepper, then add the arugula and spinach. Toss to coat.
Divide the greens among 4 serving plates, then sprinkle each with kosher salt. Divide the chickpeas among the salads, then top with crumbled goat cheese.
Per serving: 370 calories; 140 calories from fat (38 percent of total calories); 15 g fat (5 g saturated; 0 g trans fats); 15 mg cholesterol; 42 g carbohydrate; 16 g protein; 8 g fiber; 930 mg sodium.
