Description
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
1 English cucumber, diced
1/4 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/2 tsp salt
1/4 tsp black pepper
For the Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1/2 tsp honey
1/2 tsp salt
1/4 tsp black pepper
For the Whipped Ricotta:
1 cup whole-milk ricotta cheese
2 tbsp heavy cream
1 tbsp olive oil
1/4 tsp salt
1/2 tsp lemon zest
Directions:
Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper. Set aside.
Make the Salad: In a large bowl, combine chickpeas, cucumber, red onion, parsley, mint, salt, and black pepper. Toss with the dressing until well coated.
Whip the Ricotta: In a food processor or using a hand mixer, blend ricotta, heavy cream, olive oil, salt, and lemon zest until smooth and fluffy.
Assemble & Serve: Spread a layer of whipped ricotta on a serving plate or bowl. Top with the chickpea-cucumber salad. Garnish with extra lemon zest and a
drizzle of olive oil.
Enjoy this refreshing and creamy Mediterranean-inspired salad!
Prep Time: 10 minutes Cooking Time: 0 minutes Total Time: 10 minutes Kcal: 320 per serving Servings: 4 servings
