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Warm chickpea salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 1 punnet cherry tomatoes, halved
  • 1 red onion, cut into thin wedges
  • 3 sprigs thyme
  • 18.20 gm olive oil
  • 20.00 ml balsamic vinegar
  • 400g canned chickpeas, rinsed, drained
  • 375.00 ml wild rocket
  • 150g baked ricotta (see Notes)
Instructions:
  • Preheat the oven to 170°C for the perfect baking temperature.
  • Spread tomatoes, onion, and thyme on a large baking tray, generously drizzle with oil and vinegar, and season with salt and pepper. Roast for about 10 minutes until tender.
  • In a large bowl, combine chickpeas and arugula with tomatoes, onions, and any cooking juices from the pan. Toss everything together, then divide the mixture evenly between bowls and sprinkle with crumbled ricotta.

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