Quick Chickpea Salad with Ricotta and Feta

Place the chickpeas in a sieve, rinse under cold water, and drain well. Peel the shallot and finely dice or grate it. Finely grate the feta or mash it with a fork. Add both to the chickpeas in a large bowl.

Wash the parsley, shake dry, and roughly chop. Add it to the chickpeas along with the ricotta and nutritional yeast flakes. Carefully mix everything until a creamy consistency is achieved. Season with salt and freshly ground black pepper.

For an optimal taste experience, let the salad chill in the refrigerator for about 10–15 minutes before serving, so the flavors can fully develop. Serve cold.