Quick Chickpea Salad with Ricotta and Feta
15 min
Quick
Sezamo
Preparation method
Ingredients overview
Main Ingredients
- 500 g cooked chickpeas (canned)
- 300 g ricotta
- 100 g feta cheese
- 1 pc shallot
- 1 handful fresh green parsley
- 1 tablespoon inactive yeast flakes
Spices and Basics
- 1 pinch fine iodized salt
- 1 pinch ground black pepper
1
Drain the chickpeas well from the liquid in the can. Grate the shallot and feta cheese on a small grater, then add them over the chickpeas in a large bowl.
2
Roughly chop the parsley and add it to the bowl along with the ricotta, inactive yeast, salt, and pepper. Mix everything carefully until well combined.
3
For the flavors to blend perfectly, leave the salad in the refrigerator for a few minutes before serving. It can be eaten as is or on slices of toasted bread.
Chef's tip
If you want a finer texture, you can lightly mash some of the chickpeas with a fork before adding the rest of the ingredients.
Ingredients
Price per portion:RON 15.56
Main Ingredients
Spices and Basics
Nutritional values
Energy value
966.5 kJ231 kCalFats
12 gCarbohydrates
18 gProtein
14 gWe Also Recommend
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15 min
Under an hour
