Chickpea Tomato & Ricotta Salad

by Agatha Bolla
Chickpea Tomato & Ricotta Salad

Ingredients

400g organic chickpeas (tinned are fine, and always a good pantry staple)
2 tomatoes
1 brown onion
a teaspoon of chili flakes
a teaspoon of mixed herbs (oregano, rosemary, basil)
1 tablespoon ricotta (omit for vegan)
Fresh baby spinach leaves or chopped silverbeet or rainbow chard
1 tablespoon of coconut oil for cooking
olive oil, salt & pepper for dressing

Directions

1. Finely dice your onion and heat up your coconut oil in a pan 2. Place onions in the hot oil and add your chili flakes and mixed herbs, mixing well so it clings on to the onion. 3. Once the onion has sweated add your chickpeas and tomatoes, cook for 5 minutes 4. Add your dollop of ricotta to the mix, and stir through. 5. Place your warm chickpeas on a bed of spinach or your choice of greens and season with salt, pepper and a dash of olive oil

You guys are doing a great job! We just love our weekly delivery of delicious produce. The best part is opening the box with our daughter and exploring all the different fruits and vegies together.Thank you!

— Rebecca

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.