Chickpea Salad with Crumbled Ricotta Salata
Ingredients
- 6-8 cups green leaf lettuce, chopped
- 1/2 cup fresh basil and parsley, chopped
- 2 Tbsp. fresh thyme, chopped
- 15.25 oz. can of whole corn kernels
- 1 1/2 cups grape tomatoes, halved
- 1 red pepper, chopped
- 1 jalapeño, seeded and chopped
- 14 oz. can chickpeas, rinsed and drained
- 1/2 cup mixed toasted pumpkin seeds (pepitas), pecans, walnuts, and pistachios
- 1/4 cup olive oil
- 1 Tbsp. apple cider vinegar
- 2 tsp. honey
- 1 tsp. red pepper flakes
- 1 garlic clove, minced or grated
- 1 lemon, juiced
- Salt and pepper, to taste
- 1 avocado, pitted and chopped
- 5 oz. BelGioioso Ricotta Salata cheese, crumbled
Directions
In a large bowl combine the lettuce, basil, parsley, thyme, corn, grape tomatoes, red pepper, jalapeño and chickpeas.
In a small bowl combine the olive oil, apple cider vinegar, honey, red pepper flakes, garlic, lemon juice, salt and pepper. Whisk until combined.
Once ready to serve, pour the dressing over the salad and toss well. Add the avocado and Ricotta Salata cheese and gently toss once more.