INGREDIENTS:

• 1 15oz can of chickpeas
• 1 scallion
• 2 teaspoons fresh rosemary
• 3 Tablespoons Rocky Mountain Olive Oil Pomegranate Balsamic Vinegar
• 3 Tablespoons Rocky Mountain Olive Oil Extra Virgin Olive Oil (whatever you have on hand!)
• Salt and pepper to taste

DIRECTIONS:

Rinse and drain the chickpeas. Spread them on a greased baking sheet and road in a 425 degree oven for 15 minutes. Let cool. 

While the chickpeas are cooling, wash and chop the scallion and fresh rosemary. 

Once the chickpeas are cool, add to a large bowl and mix in the scallions, rosemary, Pomegranate Balsamic and Olive Oil. Mix together until all ingredients are well blended. Add salt and pepper to taste. 

Refrigerate until you are ready to serve. We love to have this alongside salad and grilled chicken, or even as a quick, wholesome afternoon snack.