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Quick Chickpea Salad with Ricotta & Feta
1
(1)
15 min
Quick
Gurkerl Küche
Dieser blitzschnelle Kichererbsensalat ist die perfekte Wahl für ein leichtes Mittagessen oder ein gesundes Abendessen. Die Kombination aus cremiger Ricotta, würzigem Feta und proteinreichen Kichererbsen sorgt für ein harmonisches Geschmackserlebnis, das in nur 15 Minuten auf dem Tisch steht. Verfeinert mit frischer Petersilie und Edelhefeflocken ist dieser Salat nicht nur nahrhaft, sondern auch unglaublich schmackhaft.
Ingredients
Preparation method
Ingredients overview
- 500 g canned chickpeas
- 300 g ricotta
- 100 g feta
- 1 shallot
- 1 handful fresh parsley
- 1 tbsp nutritional yeast flakes
- 1 pinch table salt
- 1 pinch black pepper
Place the chickpeas in a sieve, rinse under cold water, and drain well. Peel the shallot and finely dice or grate it. Finely grate or mash the feta with a fork. Add both to the chickpeas in a large bowl.
Wash the parsley, shake dry, and roughly chop. Add it along with the ricotta and nutritional yeast flakes to the chickpeas. Gently mix everything until a creamy consistency is achieved.
Season the salad with a pinch of salt and freshly ground pepper. For optimal flavor, let the salad chill in the refrigerator for about 10-15 minutes before serving. Enjoy with fresh bread or as a side dish.
Chef's tip
For a vegan version, you can replace the ricotta with a plant-based almond alternative and the feta with vegan substitute cheese.
Nutritional values
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