Grilled Tomato and Chickpea Salad

Grilled Tomato and Chickpea Salad

The slightly charred tomato flavor pairs beautifully with the tang and subtle sweetness of the pomegranate molasses. Combine juicy chickpeas, garlic and fresh herbs to complete this tasty salad.

Makes
4-6
  • Ingredients
    • 2 Tbsp canola oil (30 mL)
    • 4 large red tomatoes
    • 4 large yellow tomatoes
    • 2 Tbsp canola oil (30 mL)
    • ¼ cup pomegranate molasses (60 mL)
    • 1 garlic clove, grated using a food rasp
    • 1/4 tsp salt (1 mL)
    • 1/2 tsp ground black pepper  (2 mL)
    • 1 (19 oz/540 mL) can chickpeas, rinsed and drained
    • 2 Tbsp minced chives (30 mL)
    • 2 Tbsp  minced parsley (30 mL)
  • Directions
    1. Preheat a barbecue over high heat. Core tomatoes and cut in half vertically. Brush cut side of tomato with canola oil. Brush grill grates with canola oil before cooking the tomatoes. Place the tomatoes, cut side down on the grill, for about 3 minutes. Remove tomatoes from grill and let cool. Chop into quarters.
    1. In a bowl, combine canola oil, pomegranate molasses, garlic, salt and pepper and whisk to mix.
    1. In a large mixing bowl combine chickpeas, quartered tomatoes, chives and parsely. Drizzle with pomegranate molasses dressing and gently stir to mix. Divide equally between 4 plates and serve immediately.

Nutritional Analysis

Serving Size
1 1/4 cup (310 mL)
Servings
6
Calories
230
Total Fat
11 g
Saturated Fat
1 g
Cholesterol
0 mg
Sodium
300 mg
Carbohydrates
28 g
Fiber
4 g
Sugars
13 g
Protein
5 g
Potassium
12 mg