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Crispy Broccoli Rabe, Chickpea, and Fresh Ricotta Salad


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

  • Servings: 4

Photography: Johnny Miller

Source: Whole Living, October 2011


  • 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


  1. 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.

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

Cook's Notes

Broiling is one of the easiest ways to cook broccoli rabe: The stalks turn bright green and tender and the leaves get nice and crispy.

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