Chickpeas salad

Chickpeas salad with tomatoes and salted ricotta is easy to prepare and is ideal for a summer lunch.



Ingredients for two people

120 g of cooked and drained chickpeas

6 medium sized tomatoes

30 g of salted ricotta


pepe pepper

extra virgin olive oil


Wash and cut tomatoes in half horizontally. Grill on both sides.
Add chickpeas and season with oil and pepper
Add salted ricotta, cut to pieces, to the chickpeas salad and dust with chives.

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