Best 4 Crispy Broccoli Rabe Chickpea And Fresh Ricotta Salad Recipes

Broccoli rabe chickpea and fresh ricotta salad is a delicious and nutritious dish that is perfect for a light lunch or dinner. The broccoli rabe provides a slightly bitter flavor that is balanced out by the sweetness of the chickpeas and the creaminess of the ricotta cheese. The salad is also packed with healthy nutrients, such as vitamins A and C, calcium, and iron. If you are looking for a flavorful and healthy salad that is easy to make, then this recipe is for you.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY BROCCOLI RABE, CHICKPEA, AND FRESH RICOTTA SALAD

Crispy Broccoli Rabe, Chickpea, and Fresh Ricotta Salad image

Serve this rich, zesty combo as a warm salad or over pasta for an even heartier dish.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield Serves 4

Number Of Ingredients 8

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

Steps:

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.
Serve topped with ricotta and red pepper flakes.Add lemon juice and a drizzle of olive oil.

Nutrition Facts : Calories 334 g, Cholesterol 25 g, Fat 16 g, Fiber 8 g, Protein 15 g, Sodium 533 g

OLIVE OIL-BRAISED CHICKPEAS AND BROCCOLI RABE

Olive Oil-Braised Chickpeas and Broccoli Rabe image

Braising in a pool of olive oil can turn tough ingredients creamy and luxurious without any of your attention. Canned chickpeas turn buttery-soft, and broccoli rabe's bitterness succumbs to an oil seasoned with garlic, rosemary, chile and fennel seeds. Speaking of that oil, it's as much a reason to braise as the silky chickpeas and rabe themselves. Soak it all up with crusty bread, or ladle it over pasta, yogurt, feta or mozzarella. The underpinnings of this recipe - chickpeas, vegetables, olive oil and seasonings - also make it great to riff on. Consider simmering chickpeas and olive oil with carrots, harissa and black olives; cherry tomatoes, thyme and lemon slices; or potatoes, shallots and cumin seeds.

Provided by Ali Slagle

Categories dinner, for two, weekday, weeknight, beans, vegetables, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup extra-virgin olive oil
6 garlic cloves, peeled and smashed
1 rosemary sprig
1 teaspoon fennel seeds
1/2 teaspoon dried chile flakes
1 bunch broccoli rabe (about 1 pound), woody stems trimmed
1 (15-ounce) can chickpeas, drained and rinsed
Kosher salt and black pepper
Crusty bread, for serving

Steps:

Heat the oven to 375 degrees. In a large ovenproof skillet or Dutch oven over medium heat, combine the oil, garlic, rosemary, fennel seeds and chile flakes. Cook until the mixture is fragrant and the garlic is golden, 3 to 5 minutes.
Turn off the heat, then add the rabe and toss until coated in oil. Scatter the chickpeas around the rabe and stir to coat in oil. Season generously with salt and pepper.
Cover with a lid or foil and bake for about 40 minutes, until the chickpeas are soft and crispy in parts and the broccoli rabe is tender, but the stems are not mushy.
Let cool slightly. Before serving, remove the rosemary and season to taste with salt and pepper. Serve with crusty bread for mopping up the seasoned oil.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 47 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 654 milligrams, Sugar 5 grams

CRISPY CHICKPEA SALAD

Crispy Chickpea Salad image

"In my opinion, a crouton can make or break a salad - and this one has thick, fluffy pitas tossed in butter!" says Molly.

Provided by Molly Yeh

Categories side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 15-ounce can chickpeas
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 pita bread rounds, torn
2 tablespoons unsalted butter, melted
Kosher salt
1/4 cup tahini
Squeeze of fresh lemon juice
Kosher salt and freshly ground pepper
8 cups fresh spinach or other greens
2 cups grape tomatoes, quartered
1/2 English cucumber, sliced
1/2 red onion, chopped
3 radishes, thinly sliced
1/4 cup fresh mint, chopped
1 cup crumbled feta cheese (about 4 ounces)
2 teaspoons za'atar seasoning

Steps:

Roast the chickpeas: Drain, rinse and pat dry the chickpeas; let sit 30 minutes on a paper towel-lined plate to let them dry out. Preheat the oven to 350˚ F. Dump the chickpeas onto a rimmed baking sheet. Toss with the olive oil and season with salt and pepper. Roast, tossing occasionally, until crisp and dry, about 50 minutes. Let cool.
While the chickpeas cool, bake the croutons: Toss the pita pieces with the butter and a pinch of salt on another baking sheet. Bake until golden brown, about 10 minutes. Let cool. (You can store the chickpeas and the croutons in separate containers at room temperature for up to 4 days.)
Make the dressing: Mix the tahini, lemon juice and 3 to 4 tablespoons water in a bowl until creamy and pourable. Season with salt and pepper. (You can put the dressing in a cute jar and store it in the fridge for up to 5 days. If it gets too thick to pour, mix in a little water before using.)
Make the salad: Combine the spinach, tomatoes, cucumber, onion, radishes and mint in a large bowl. Add the feta, za'atar, dressing and chickpeas and gently toss. Top with the croutons.

BROCCOLI RABE SALAD WITH ROASTED-GARLIC VINAIGRETTE

Broccoli Rabe Salad With Roasted-Garlic Vinaigrette image

Provided by Molly O'Neill

Categories salads and dressings

Time 15m

Yield 10 servings

Number Of Ingredients 7

Ingredients

4 pounds broccoli rabe, stalks trimmed and cut into 2-inch lengths, leaves cut across into thirds
12 cloves roasted garlic, peeled
6 tablespoons fresh lemon juice
1/2 cup olive oil
3 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1/8 teaspoon cayenne

Steps:

Bring a large pot of water to a boil. Salt the water, add the broccoli rabe and blanch until just tender, about 8 minutes. Drain and refresh under cold running water. Drain well.
In a large bowl, whisk together garlic and lemon juice. Slowly whisk in olive oil. Whisk in salt, pepper and cayenne. Add broccoli rabe and toss to coat with dressing. Taste and adjust seasoning. Serve at room temperature.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 476 milligrams, Sugar 1 gram

Tips:

For crispy broccoli rabe, roast it in a hot oven until the florets are charred and the stems are tender.
To make the chickpea and fresh ricotta salad, combine cooked chickpeas, fresh ricotta cheese, chopped parsley, lemon zest, and a drizzle of olive oil.
For a flavorful dressing, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
To assemble the salad, toss the broccoli rabe, chickpea and ricotta salad, and dressing together.
Top the salad with shaved Parmesan cheese and serve immediately.

Conclusion:

This crispy broccoli rabe, chickpea, and fresh ricotta salad is a delicious and healthy dish that is perfect for a light lunch or dinner. The broccoli rabe is roasted until crispy, the chickpeas add a boost of protein, and the fresh ricotta cheese provides a creamy richness. The salad is dressed with a tangy lemon-honey vinaigrette and topped with shaved Parmesan cheese. This salad is sure to please everyone at your table.