Ricotta and chickpeas in air fryer, an easy, quick and delicious recipe, truly ready in just a few minutes.
A perfect dinner saver for hot summer days, ideal to make in any season.
For this idea, I chose to use two small fresh ricottas, but you can easily replace them with pre-packaged ricotta in tubs, 250 g or two small pre-packaged ricottas available in the fresh section of supermarkets.
Few ingredients will make this recipe fresh and tasty.
I, for example, added some chives, fresh sweet and colorful cherry tomatoes, and a small can of well-drained chickpeas. A little tip: Aquafaba, or the chickpea preserving water, can also be used in place of egg whites, especially in savory recipes like omelets and mousse.
So really a simple and tasty idea, especially for those who, like me, love ricotta in all its forms.
Below are a few ideas on how to use it.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 small ricottas
- 3/4 cup cherry tomatoes
- 1 cup canned chickpeas (drained)
- to taste fine salt
- to taste chives
- 2 tablespoons extra virgin olive oil
Tools
- 1 Knife
- 1 Chopping board
- 1 Air fryer
- 1 Parchment paper
- 1 Colander
Steps
To make Ricotta and Chickpeas in the air fryer, first wash the cherry tomatoes well and cut them in half after drying them.
Drain the ricottas well and also the chickpeas.
Place the ricottas in the fryer basket lined with parchment paper.
Add the cherry tomatoes, chickpeas, oil, salt, and chives, letting them also fall on the ricottas and mix the seasoning well.
Bake in the preheated air fryer at 63°F for 8-10 minutes depending on the consistency you desire.
This recipe is excellent whether hot, cold, or lukewarm.
