Description
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup sun-dried tomatoes, chopped
1 cup cherry tomatoes, halved
1/4 cup red onion, finely sliced
1/4 cup fresh basil, chopped
1/4 cup toasted pine nuts
1 tbsp olive oil
1 tbsp balsamic vinegar
Salt and black pepper to taste
For the Basil Whipped Ricotta:
1 cup ricotta cheese
1/4 cup fresh basil leaves
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Directions:
In a blender or food processor, combine ricotta, basil, olive oil, garlic powder, salt, and black pepper. Blend until smooth and creamy. Set aside.
In a large bowl, toss chickpeas, sun-dried tomatoes, cherry tomatoes, red onion, basil, and toasted pine nuts.
Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper, then toss to combine.
Serve the salad with a generous dollop of basil whipped ricotta on top.
Enjoy this vibrant, protein-packed salad!
Prep Time: 10 minutes Cooking Time: 0 minutes Total Time: 10 minutes Kcal: 320 per serving Servings: 4 servings
