Warm chickpea salad

Detailed step-by-step description of how to cook the dish "Warm chickpea salad". Try it by all means

Preheat the oven to 170°C.
Place tomatoes, onion and thyme on a large baking tray, drizzle with oil and vinegar, then season with salt and pepper. Roast for 10 minutes or until just softened.
Place chickpeas and rocket in large bowl with tomatoes, onions and any pan juices. Toss together, divide between bowls and crumble over ricotta.

Source

1 punnet cherry tomatoes, halved

1 red onion, cut into thin wedges

3 sprigs thyme

1 tbsp olive oil

1 tbsp balsamic vinegar

400g canned chickpeas, rinsed, drained

1 1/2 cups wild rocket

150g baked ricotta

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