roasted kale, broccolini, and chickpeas make up this tasty and filling salad. It's topped with creamy ricotta cheese and a tangy lemon dressing. The flavors and textures in this salad go well together, making it a filling and healthy meal.
Ingredients: 2 cups kale, chopped. 2 cups broccolini, chopped. 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup ricotta cheese. 2 tablespoons olive oil. 1 teaspoon lemon zest. 2 tablespoons lemon juice. 2 cloves garlic, minced. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. 1/4 cup toasted pine nuts. Fresh basil leaves for garnish.
Instructions: Start by heating the oven to 400F 200C. Chop the broccolini, kale, and chickpeas and put them in a large bowl. Mix the lemon zest, lemon juice, minced garlic, salt, and pepper in a separate small bowl using a whisk. Add the dressing to the kale, broccolini, and chickpeas, and then toss to coat. Spread the mixture out evenly on a baking sheet. Put the pan in a hot oven and roast the vegetables for 15 to 20 minutes, or until they are soft and slightly crispy. As the meat is roasting, toast the pine nuts in a dry skillet over medium-low heat, stirring them often, until they turn golden brown. If you want the vegetables to cool down a bit, take them out of the oven after they're done. Put the roasted kale, broccolini, and chickpeas on separate plates to make the salad. Spread ricotta cheese on top of each serving and top with grated Parmesan cheese. Put toasted pine nuts and fresh basil leaves on top to finish. Feast Roasted Kale, Broccoli, and Chickpea Salad with Ricotta is ready to eat right away.
Prep Time: 15 minutes
Cook Time: 20 minutes
ajs family diner
