Crispy Broccoli Rabe, Chickpea, and Fresh Ricotta Salad

4 Serves

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


  • 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.

    Johnny Miller

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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