Salad:
Sliced cucumber
Halved baby tomatoes
Crispy roasted chickpeas (see recipe below)
Fresh ricotta
Fresh mint leaves, chopped
Fresh lemon juice
Extra-virgin olive oil
Freshly ground black pepper
Instructions (serves 1):
In a bowl, combine sliced cucumbers, halved baby tomatoes and a handful of crispy roasted chickpeas. Spoon a dollop of fresh ricotta on top, sprinkle with chopped mint, then finish with a light drizzle of olive oil, a squeeze of lemon juice and a few turns of freshly ground black pepper. Toss gently or serve composed—either way it makes a bright, satisfying single-serving salad.
Crispy Roasted Chickpeas:
Use cooked chickpeas (canned or pre-cooked are convenient). Pat them dry with a kitchen towel to remove excess moisture. Toss the chickpeas in a little olive oil and season to taste—cumin, garlic powder and sea salt make a great combination, but paprika, chili powder or za’atar also work well.
Spread the seasoned chickpeas in a single layer on a baking sheet and roast in a preheated 400°F (200°C) oven until they are golden and crisp, about 25–40 minutes depending on size and desired crunch. Shake the pan or stir occasionally for even browning. Remove from the oven and let cool; they will crisp up further as they cool.
Notes and tips:
– Drying the chickpeas before roasting is key to achieving maximum crispness.
– Adjust the seasoning to your preference—smoky, spicy or earthy flavors all pair nicely with the fresh ingredients in the salad.
– Fresh ricotta adds creaminess; if you prefer a lighter option, use strained yogurt or skyr.
– Make the chickpeas ahead and store them in an airtight container for several days to keep them crunchy.
Enjoy!