Chickpea Tomato and Ricotta Salad

Chickpea Tomato and Ricotta Salad

This chickpea salad is my go-to meal after a long day. It's easy, tasty and good for you!

For those of you who don't know I was a vegetarian for about four years. Going vego was a pretty blasphemous thing to do considering my South American background, where every meal contains a hunk of meat. So when I made the choice to become a vegetarian I found myself cooking a lot more. This warm chickpea salad is one of the many dishes that hark back to my vego days.

I am now reformed and back to eating meat, much to the delight of my entire Chilean family! But I still do enjoy eating vegetarian dishes. I always feel a little more nourished when I do and for those that fear never being full after a veggie dish, fear not this chickpea salad has got satisfaction written all over it.

Quick Chickpea Salad with Tomato and Ricotta

Author: Agatha

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 3


  • 400g chickpeas (tinned are fine, and always a good pantry staple)
  • 1 1/2 tomatoes
  • 1/2 a brown onion
  • teaspoon of chilli flakes
  • teaspoon of mixed herbs
  • 1 tablespoon ricotta (omit for vegan)
  • Bag of spinach leaves
  • 1 tablespoon of coconut oil for cooking
  • olive oil, salt & pepper for dressing


  1. Finely dice your half an onion and heat up your coconut oil in a pan
  2. Place onions in the hot oil and add your chilli flakes and mixed herbs, mixing well so it clings on to the onion.
  3. Once the onion has browned add your chickpeas and tomatoes, cook for 5 minutes
  4. Add your dollop of ricotta to the mix, and stir through.
  5. Place your warm chickpeas on a bed of spinach and season with salt, pepper and a dash of olive oil
  6. We told you it was easy! Enjoy

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