This Roasted Broccoli, Kale, and Chickpeas Salad with Ricotta is a delicious and nutritious meal option. It combines the earthy flavors of roasted broccoli and chickpeas with the freshness of kale and a creamy ricotta dressing. Perfect for a healthy lunch or dinner.

Ingredients: 2 cups broccoli florets. 2 cups kale, stems removed and torn into bite-sized pieces. 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup olive oil. Salt and pepper to taste. 1/2 cup ricotta cheese. 1 lemon, zest and juice. 2 tablespoons balsamic vinegar. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped fresh basil. 2 tablespoons chopped fresh parsley.

Instructions: Turn on your oven and heat it up to 425F 220C. Add the broccoli florets, kale, and chickpeas to a large bowl. Add the olive oil, salt, and pepper. Toss the vegetables until they are well covered. Place the mixture in a single layer on a baking sheet. Roast for 20 to 25 minutes, or until the kale and broccoli are slightly wilted and crispy. Grate the Parmesan cheese and mix it with the ricotta cheese, lemon zest, lemon juice, and balsamic vinegar in a small bowl while the vegetables are roasting. Add pepper and salt to taste. Take the vegetables out of the oven and let them cool down a bit after they are done roasting. Put the roasted vegetables on a platter to serve, and then drizzle the ricotta dressing over them. Chopped fresh basil and parsley should be added on top. Enjoy the salad while it's still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes

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