Warm chickpea salad
This warm chickpea salad features earthy chickpeas combined with fresh cherry tomatoes, red onion, and peppery arugula, all topped with creamy ricotta and a hint of thyme. Quick to prepare, it makes a wholesome meal or side dish.
Cook time 10 min
Prep time 10 min
Ingredients:
1 cup cherry tomatoes1 red onion
1 tbsp fresh thyme
1 tbsp olive oil
1 tbsp vinegar
1/3 can canned chickpeas
1 cup arugula
3/4 cup ricotta cheese
Warm chickpea salad is a delightful and nutritious dish perfect for any meal. This salad combines the earthiness of chickpeas with the fresh flavors of cherry tomatoes, red onion, and arugula, all brought together by a touch of thyme and ricotta cheese. It's a simple yet satisfying meal that can be prepared quickly, making it an excellent choice for a light lunch or a wholesome side dish.
Instructions:
- Halve the cherry tomatoes.
- Thinly slice the red onion.
- Chop the fresh thyme.
- Drain and rinse the canned chickpeas.
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced red onion and sauté for about 4-5 minutes, or until the onion becomes soft and translucent.
- Add the halved cherry tomatoes to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until the tomatoes begin to soften.
- Stir in the drained and rinsed chickpeas. Cook for another 2-3 minutes, letting the chickpeas warm through.
- Sprinkle the chopped fresh thyme over the mixture. Season with salt and pepper to taste.
- Pour the vinegar into the skillet and stir well to combine. Allow the mixture to cook for an additional 1-2 minutes, letting the flavors meld together.
- Remove the skillet from the heat. Let the mixture cool slightly for a minute or two.
- In a large salad bowl, place the arugula leaves.
- Pour the warm chickpea mixture over the arugula.
- Dollop the ricotta cheese over the top of the salad.
- Toss gently, if desired, to incorporate the ricotta slightly.
- Serve immediately while the salad is still slightly warm.
This warm chickpea salad is a balanced dish that offers a harmony of textures and flavors. The warmth from the chickpeas and the richness of ricotta cheese complement the freshness of the arugula and cherry tomatoes perfectly. With its simple preparation and nutritious ingredients, it’s a dish that you’ll want to make again and again.
Warm chickpea salad FAQ:
The total cooking time for the warm chickpea salad is about 10-12 minutes. Sauté the red onion for 4-5 minutes, then add the cherry tomatoes for another 3-4 minutes, followed by the chickpeas for 2-3 minutes.
You can substitute ricotta cheese with crumbled feta cheese, cream cheese, or a dairy-free alternative like cashew cream for a similar creamy texture.
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Note that the arugula may wilt slightly upon refrigeration.
Yes, you can use dried chickpeas. Soak them overnight and then cook until tender. You'll need about 1/3 to 1/2 cup of dried chickpeas to equal one can, depending on the cooking method.
A light vinegar like red wine vinegar or white wine vinegar works best for this salad, as it complements the fresh flavors without overpowering them.
Tips:
- Roast the cherry tomatoes: Roasting cherry tomatoes in the oven with a bit of olive oil and salt enhances their sweetness and adds depth to the salad.
- Choose fresh thyme: Using fresh thyme rather than dried gives a more vibrant flavor and aroma to the salad.
- Serve immediately: Serve the salad immediately after assembling for the best flavor and texture. The warmth of the chickpeas and the melted ricotta will be at their peak.
- Customize to taste: Feel free to adjust the amount of vinegar and olive oil to suit your taste preferences.
- Use high-quality ingredients: Using high-quality olive oil, fresh vegetables, and good ricotta cheese will significantly improve the overall taste of the salad.
Nutrition per serving
4 ServingsCalories 150kcal
Protein 9g
Carbohydrates 18g
Fiber 4.53g
Sugar 5g
Fat 8g
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