Food & Cooking Recipes Salad Recipes Crispy Broccoli Rabe, Chickpea, and Fresh Ricotta Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Yield: 4 Serves Serve this rich, zesty combo as a warm salad or over pasta for an even heartier dish. Ingredients 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 Directions 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. 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. Rate it Print