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
Step-by-Step Guide
Follow these detailed instructions to assemble your salad perfectly. First, prepare the Basil Whipped Ricotta. In your blender or food processor, combine 1 cup of ricotta cheese, 1/4 cup fresh basil leaves, 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Blend on high for 45-60 seconds, stopping to scrape down the sides, until the mixture is completely smooth and creamy. Transfer to a bowl and set aside.
Next, prepare the salad components. Drain and rinse the can of chickpeas thoroughly. Halve the cherry tomatoes, finely slice the red onion, and chop the sun-dried tomatoes and fresh basil. Lightly toast the pine nuts in a dry pan over medium heat for 2-3 minutes until fragrant and golden, watching carefully to prevent burning.
Finally, assemble. In a large mixing bowl, combine the chickpeas, both types of tomatoes, red onion, chopped basil, and toasted pine nuts. Drizzle with 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar. Season generously with salt and black pepper. Toss everything together until evenly coated.
Serving Suggestions
This salad is versatile. For a stunning appetizer, spread the basil whipped ricotta on a platter and pile the salad on top, serving with crusty bread or crackers. It makes an excellent main course for lunch. For a heartier dinner, serve it alongside grilled chicken, fish, or lamb. You can also use it as a flavorful filling for wraps or pita pockets.
How-to Summary
Blend ricotta with basil and seasonings until smooth. Toss chickpeas, tomatoes, onion, basil, and pine nuts with oil and vinegar. Season. Serve the salad topped with dollops of the whipped ricotta.
Frequently Asked Questions
Can I make this ahead of time? Yes, but keep components separate. The whipped ricotta can be made 1-2 days ahead and stored covered in the fridge. Chop vegetables and toast nuts a day ahead, but combine and dress the salad just before serving to maintain texture.
What can I substitute for pine nuts? Toasted slivered almonds, walnuts, or pepitas (pumpkin seeds) make excellent, more affordable alternatives.
Is there a dairy-free alternative to the ricotta? Absolutely. For a similar creamy element, use a plain, thick dairy-free yogurt or blend soaked cashews with lemon juice, garlic, and basil until smooth.
How do I properly toast pine nuts? Use a dry skillet over medium-low heat. Add nuts and stir constantly for 2-4 minutes until they become lightly golden and smell nutty. Immediately transfer to a plate to stop the cooking.
Can I use dried basil instead of fresh? For the salad dressing, fresh is irreplaceable. For the whipped ricotta, in a pinch, you can use 1 teaspoon of dried basil, but the flavor will be less vibrant.
Common Mistakes to Avoid
Avoid using the oil from the sun-dried tomatoes jar in the dressing, as it can be overpowering. Do not skip toasting the pine nuts—this step is crucial for deepening their flavor. Ensure your ricotta is well-drained and at room temperature before blending for the smoothest, fluffiest texture. Finally, do not dress the salad too far in advance, as the onions will become pungent and the greens can wilt.
Conclusion
This Chickpea and Sun-Dried Tomato Salad with Basil Whipped Ricotta is a celebration of fresh, bold flavors and contrasting textures. It proves that a meal can be both incredibly simple to prepare and deeply satisfying. With its plant-based protein and creamy, herby cheese, it’s a perfect dish for a quick lunch, a impressive starter, or a light dinner. Give this recipe a try and enjoy a restaurant-quality meal made in your own kitchen in just minutes.