Quick Chickpea Salad with Ricotta & Feta

Name: Quick Chickpea Salad with Ricotta & Feta
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Österreichische Küche
Ingredients: 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

15 min

Quick

Gurkerl Küche

Ingredients

Price per portion:€ 1.28

Ingredients

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Canned chickpeas 500 g Kichererbsen aus der Dose

Ricotta 300 g Ricotta

Feta 100 g Feta

Onion 1 Schalotte

Fresh flat-leaf parsley 1 Handvoll frische Petersilie

Nutritional yeast 1 EL Edelhefeflocken

Fine salt 1 Prise Speisesalz

Ground black pepper 1 Prise schwarzer Pfeffer

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.