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Ricotta, chickpea and rocket salad with lemon-anchovy dressing.

Photo: William Meppem

Welcome warmer weather with this fabulously fresh and simple salad.


  • 400g canned chickpeas, drained and rinsed
  • sea salt and freshly ground pepper
  • 1/4 cup extra virgin olive oil
  • juice of 1 lemon
  • 2-3 handfuls fresh rocket
  • 300g fresh ricotta
  • Lemon-anchovy dressing
  • 3 anchovy fillets, finely chopped
  • 2 cloves garlic, finely chopped
  • freshly ground pepper
  • 100ml extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 handful basil leaves, torn
  • 1 handful mint leaves, finely chopped
  • 1 small handful flat-leaf parsley leaves, roughly chopped


To make the dressing, mash the anchovies, garlic and a little pepper in a mortar with a pestle.

Slowly pound in the oil and lemon juice and finally the herbs, until you have a thick green slush.

Check the seasoning, and set aside.

Mash half the chickpeas in a bowl.

Add salt and pepper, the olive oil and the lemon juice, and mix well, then fold in the remaining whole chickpeas.

Place some chickpea mixture on each of 4 plates.

Place the rocket beside the chickpeas and drizzle with half the dressing.

Divide the ricotta among the plates, drizzle with the remaining dressing and serve.

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