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Roasted Veggies and Chickpeas over Lemony Whipped Ricotta
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Roasted Veggies and Chickpeas over Lemony Whipped Ricotta

55 minServes 4Nutri-Score B€€
from @hungryhappens7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • broccoli (cut into florets)Produce400 g
  • cauliflower (cut into florets)Produce300 g
  • chickpeas (canned, drained and rinsed)Pantry400 g
  • olive oil (divided)Pantry60 ml
  • garlic (minced)Produce3 pieces
  • paprikaSpices5 g
  • ground cuminSpices3 g
  • dried oreganoSpices3 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • ricottaDairy400 g
  • feta (crumbled)Dairy100 g
  • honeyPantry15 ml
  • lemon (zested and juiced)Produce1 piece

per serving

Nutrition

333kcal

Carbs
24 g
Proteins
16 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl
  • Food processor

step by step

Method

  1. Season the vegetables and chickpeas

    • Toss the broccoli, cauliflower and chickpeas with olive oil, garlic, paprika, cumin, oregano, salt and pepper.
    • Spread everything in a single layer on a baking tray.
    Step 1

  2. Roast the vegetables

    • Roast until golden and tender, flipping halfway through.
    Step 2

  3. Whip the lemony ricotta

    • Blend the ricotta with the feta, olive oil, honey, lemon zest and lemon juice until smooth and fluffy.
    • Season to taste.
    Step 3

  4. Assemble and serve

    • Spread the whipped ricotta on a plate.
    • Pile the roasted vegetables and chickpeas on top and serve.
    Step 4
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