Crispy Broccoli Rabe, Chickpea, and Fresh Ricotta Salad
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Whole Living, October 2011
- Yield Serves 4
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Ingredients
- 1 bunch broccoli rabe, rinsed and trimmed
- 1 15-oz can chickpeas, drained
- 2 cloves garlic, sliced
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Coarse salt
- 1 cup ricotta, preferably fresh
- Crushed red-pepper flakes
- 2 tablespoons fresh lemon juice
Directions
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Heat broiler. On two baking sheets, toss broccoli, chickpeas, and garlic with oil; season with salt. Broil 2 minutes, then flip broccoli and continue to broil until leaves are crisp and stems tender, about 2 minutes more. Broil one tray at a time if your oven can't accommodate both.
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Serve topped with ricotta and red pepper flakes.
Add lemon juice and a drizzle of olive oil.
Not good =( I tried this recipe last night and the mixture of textures and flavors wasn't my thing. The chickpeas are grainy and so is the ricotta, so a big part of the dish was in really mushy. The broccoli rabe came out okay but it takes WAY more than 2 minutes of broil on each side (5+min per side). I wouldn't personally recommend or make this dish again - just my experience though. If anyone else has made it and loved it, I'd like to know what tweaks to the recipe you made (if any!)