Description
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
½ cup ricotta cheese
¼ cup dried cranberries
½ cup fresh spinach, chopped
¼ cup red onion, finely sliced
¼ cup toasted walnuts, chopped
¼ teaspoon salt
¼ teaspoon black pepper
For the Lemon Vinaigrette:
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
½ teaspoon honey
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper to create the vinaigrette.
In a large bowl, combine the chickpeas, ricotta, cranberries, spinach, red onion, and toasted walnuts.
Drizzle the lemon vinaigrette over the mixture and toss gently to combine.
Serve immediately or refrigerate for 15 minutes to allow flavors to meld.
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Kcal: 320 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare the Vinaigrette: In a small bowl, combine ¼ cup olive oil, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, ½ teaspoon honey, ¼ teaspoon salt, and ¼ teaspoon black pepper. Whisk vigorously for 30-60 seconds until the mixture is fully emulsified and slightly thickened.
- Toast the Walnuts: If your walnuts are not pre-toasted, place them in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Let them cool before chopping.
- Combine Dry Ingredients: In a large mixing bowl, add the drained chickpeas, chopped fresh spinach, finely sliced red onion, dried cranberries, and the cooled, chopped toasted walnuts.
- Add Ricotta: Spoon the ricotta cheese over the other ingredients. For a creamier texture, you can gently stir it in partially, leaving some visible dollops.
- Season and Dress: Sprinkle the ¼ teaspoon salt and ¼ teaspoon black pepper over the salad. Drizzle the prepared lemon vinaigrette evenly across the top.
- Toss Gently: Using a large spoon or salad tongs, toss the salad just until everything is combined and coated with dressing. Be careful not to over-mix and crush the chickpeas or ricotta.
- Rest and Serve: For best flavor, let the salad sit in the refrigerator for 15 minutes before serving to allow the ingredients to meld.
Serving Suggestions
This versatile salad can be enjoyed in several ways:
- As a light, protein-packed main course for lunch.
- Served alongside grilled chicken, fish, or lamb chops for dinner.
- Scooped into whole-wheat pita pockets or butter lettuce cups for a portable meal.
- Topped with extra crumbled feta or goat cheese for added tang.
- Paired with a crusty baguette to soak up the delicious vinaigrette.
How-to Summary
Quickly make this salad by whisking a lemon-honey vinaigrette, then tossing it with a mix of chickpeas, ricotta, spinach, cranberries, red onion, and toasted walnuts. Chill briefly before serving.
Frequently Asked Questions
- Can I make this salad ahead of time? You can prepare the components up to a day ahead. Store the dressing separately and combine everything just before serving to prevent the spinach from wilting and the walnuts from losing their crunch.
- What can I use instead of ricotta? Feta cheese, goat cheese crumbles, or even a creamy vegan ricotta are excellent substitutes that will alter the flavor profile slightly but remain delicious.
- Is there a substitute for dried cranberries? Yes, try chopped dried apricots, cherries, or raisins. For a less sweet option, sun-dried tomatoes offer a savory twist.
- How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Note that the spinach will soften, and the walnuts may lose some crispness over time.
- Can I use canned beans other than chickpeas? Absolutely. White beans (cannellini or great northern) or black beans would work well, though the texture and flavor will change.
Common Mistakes to Avoid
- Not Toasting the Walnuts: Toasting is crucial for deepening their flavor and adding essential crunch. Don’t skip this step.
- Over-mixing the Salad: Stirring too vigorously will break down the chickpeas and make the ricotta disappear, resulting in a mushy texture. Toss gently.
- Skipping the Resting Time: The 15-minute chill allows the sharpness of the onion to mellow and the flavors to combine harmoniously.
- Using Stale Spices: Ensure your black pepper is freshly ground for the brightest flavor in both the salad and the vinaigrette.
Conclusion
This Chickpea and Ricotta Salad with Lemon Vinaigrette is a perfect blend of creamy, crunchy, sweet, and tangy flavors, all coming together in just 10 minutes of active prep time. It’s a nutritious, satisfying dish that proves simple ingredients can create an extraordinary meal. By following the step-by-step guide and avoiding common pitfalls, you’ll have a foolproof recipe to add to your regular rotation for quick lunches or elegant sides.
