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Warm chickpea salad

Name: Warm chickpea salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 punnet cherry tomatoes, halved; 1 red onion, cut into thin wedges; 3 sprigs thyme; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; 400g canned chickpeas, rinsed, drained; 1 1/2 cups wild rocket; 150g baked ricotta

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by Chrissy Freer

Nutritionist and food writer

Oct 03, 2015

This warm chickpea salad topped with creamy baked ricotta is great as a side or vegetarian main.

1 punnet cherry tomatoes, halved
1 red onion, cut into thin wedges
3 sprigs thyme
1 tablespoon olive oil
1 tablespoon balsamic vinegar
400g canned chickpeas, rinsed, drained
1 1/2 cups wild rocket
150g baked ricotta

Method

1.

Preheat the oven to 170°C.
2.

Place tomatoes, onion and thyme on a large baking tray, drizzle with oil and vinegar, then season with salt and pepper. Roast for 10 minutes or until just softened.
3.

Place chickpeas and rocket in large bowl with tomatoes, onions and any pan juices. Toss together, divide between bowls and crumble over ricotta.