Quick Chickpea Salad with Ricotta and Feta

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Quick Chickpea Salad with Ricotta and Feta

Name: Quick Chickpea Salad with Ricotta and Feta
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 500 g chickpeas (canned); 300 g ricotta; 100 g feta; 1 shallot; 1 handful fresh parsley; 1 tbsp nutritional yeast flakes; 1 pinch salt PL; 1 pinch ground black pepper

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15 min

Quick

Knuspr-Küche

Dieser schnelle Kichererbsensalat ist die perfekte Wahl für ein leichtes Mittagessen oder ein gesundes Abendessen. Die Kombination aus cremiger Ricotta, würzigem Feta und nahrhaften Kichererbsen sorgt für ein harmonisches Geschmackserlebnis, das in nur 15 Minuten auf dem Tisch steht. Verfeinert mit frischer Petersilie und einem Hauch Edelhefeflocken, ist dieser Salat nicht nur proteinreich, sondern auch unglaublich lecker.

Preparation method

Ingredients overview

500 g chickpeas (canned)
300 g ricotta
100 g feta
1 shallot
1 handful fresh parsley
1 tbsp nutritional yeast flakes
1 pinch salt PL
1 pinch ground black pepper

Place the chickpeas in a sieve, rinse under cold water, and drain well. Peel and finely dice or grate the shallot. Finely grate or crumble the feta. Combine both with the chickpeas in a large bowl.

Wash the parsley, shake dry, and roughly chop. Add the chopped parsley, along with the ricotta and nutritional yeast flakes, to the chickpeas. Gently mix everything and season with salt and pepper.

For optimal flavor, let the salad chill in the refrigerator for about 15-30 minutes before serving. Serve cold and enjoy.