Spiced vegetable, chickpea and ricotta salad

These golden caramelised vegetables, tossed with baked ricotta and chickpeas are best served warm. But if you have any leftovers, they make a great work lunch. And they're suitable for diabetics, too.

  • 10 mins preparation
  • 50 mins cooking
  • Serves 2
  • Print


Spiced vegetable, chickpea and ricotta salad
  • 200 gram baby carrots, trimmed
  • 1 small kumara (250g), cut into 2cm small kumara (orange sweet potato) (250g), cut into 2cm
  • 1/2 small red onion (50g) cut into wedges
  • 1/2 medium red capsicum (175g), sliced thickly
  • 1/2 x 400g canned chickpeas (garbanzo beans), rinsed, drained
  • 1 tablespoon rice bran oil
  • 1 teaspoon each ground cumin and coriander
  • 150 gram fresh ricotta
  • pinch each dried chilli flakes and oregano
  • 150 gram vine-ripened baby cherry truss tomatoes
  • 2 tablespoon roughly chopped walnuts
  • 2 tablespoon fresh flat-leaf parsley leaves, torn


Spiced vegetable, chickpea and ricotta salad
  • 1
    Preheat oven to 200°C. Line an oven tray with baking paper.
  • 2
    Place carrot, kumara, onion, capsicum and chickpeas on tray. Drizzle with half the oil and sprinkle with cumin and coriander. Toss gently to combine.
  • 3
    Place ricotta on tray alongside vegetables. Drizzle with remaining oil; sprinkle with chilli and oregano. Bake ricotta and vegetables for 40 minutes or until vegetables are tender, adding tomatoes to tray for the last 10 minutes of cooking time.
  • 4
    Serve ricotta with vegetables sprinkled with nuts and parsley.


You can use heirloom baby carrots, which would add great colour to this dish.

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