Warm Chickpea Salad

A tasty, nourishing and filling salad perfect for a cool night.

Ingredients (serves 4)

  • 1 punnet cherry tomatoes, halved
  • 1 red onion, cut into thin wedges
  • 3 sprigs thyme
  • 1 tbs olive oil
  • 1 tbs balsamic vinegar
  • 400g canned chickpeas, rinsed, drained
  • 1 1/2 cups wild rocket
  • 150g baked ricotta

Method

  1. Preheat the oven to 170°C.
  2. Place tomatoes, onion and thyme on a large baking tray, drizzle with oil and vinegar, then season with salt and pepper. Roast for 10 minutes or until just softened.
  3. Place chickpeas and rocket in large bowl with tomatoes, onions and any pan juices. Toss together, divide between bowls and crumble over ricotta.