Insalata di Ceci Arrosto con Feta e Carciofi

Instructions

1. Roast the chickpeas

   25min

   Preheat the oven to 200°C (390°F). Drain and rinse the canned chickpeas, then pat them dry with a kitchen towel. Spread them on a baking tray, drizzle with 1 tablespoon of olive oil, and season with your choice of spices. Roast for 20–25 minutes or until golden and crispy.

2. Prepare the tortellini

   10min

   Cook the tortellini according to the package instructions. Once cooked, drain and set aside to cool slightly.

3. Chop and prepare vegetables

   Thinly slice the cucumber and dice the feta cheese. Chop the marinated artichoke hearts into bite-sized pieces. Finely slice the red onion and chili. Set everything aside for assembly.

4. Make the dressing

   In a small bowl, whisk together the remaining olive oil, lemon juice, and balsamic vinegar to make a light, tangy dressing.

5. Assemble the salad

   In a large bowl, combine arugula, cucumber, cooked tortellini, artichokes, feta, and the roasted chickpeas. Pour over the dressing and toss gently to combine.

6. Top and serve

   Top the salad with pickled red onions and sliced fresh chili. Serve immediately with a side of toasted bread or enjoy on its own.