Warm chickpea salad
Enjoy a nutritious and flavorful warm chickpea salad featuring juicy cherry tomatoes, aromatic red onion, fresh thyme, olive oil, vinegar, protein-packed chickpeas, crisp arugula, and creamy ricotta cheese. Perfect for a light lunch or dinner, this recipe balances vibrant ingredients for a satisfying dish.
- 25 May 2025
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 150kcal | 7% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 4.53g | 12% |
| Sugar 5g | 5% |
| Fat | |
| Fat 8g | 9% |
| Saturated 2.72g | 9% |
| Cholesterol 13mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 27mg | 5% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.12mg | 10% |
| Vitamin B3 0.54mg | 3% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 11mg | 12% |
| Vitamin E 0.42mg | 3% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.18mg | 21% |
| Iron, Fe 1.44mg | 13% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 380mg | 11% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 1.25mg | 11% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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