Important for risoni salad with chickpeas
Drain the small noodles well and add cucumber later so that the salad remains loose instead of watery.
Mediterranean Recipe
Risoni salad with chickpeas
Risoni are cooked al dente, marinated lukewarm with lemon dressing and mixed with chickpeas, tomatoes, cucumber and parsley after cooling. Drain the small noodles well and add cucumber later to keep the salad loose instead of watery. Feta or olives complement the salad, white beans replace the chickpeas.
Total time
30 min
Calories
480 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Preparing Risoni Salad with Chickpeas
Drain the small pasta well and add cucumber later so that the salad remains loose instead of watery. Risoni are cooked al dente, marinated lukewarm with lemon dressing and after cooling mixed with chickpeas, tomatoes, cucumber and parsley. Feta or olives complement the salad, white beans replace the chickpeas.
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Summer Recipes
Recipe
Risoni salad with chickpeas
Risoni are cooked al dente, marinated lukewarm with lemon dressing and mixed with chickpeas, tomatoes, cucumber and parsley after cooling. Drain the small noodles well and add cucumber later to keep the salad loose instead of watery.
Ingredients
4 servings
Method
-
1
Prepare ingredients
Cherry tomatoes: halve. Cucumber: dice. Parsley: chop.
-
2
Prepare
Risoni are cooked al dente, marinated lukewarm with lemon dressing and mixed with chickpeas, tomatoes, cucumber and parsley after cooling.
-
3
Check for doneness
Drain the small noodles well and add cucumber later so that the salad remains loose instead of watery.
-
4
Serve
Mix the risoni and chickpeas with the dressing and let cool completely. Fold in the cucumber, tomatoes and parsley until the salad is fresh and grainy.
Kitchen know-how
Tips for Risoni salad with chickpeas
Variations
How to adapt this recipe
Feta or olives complement the salad, white beans replace chickpeas.
Nutrition per serving
480kcal
64.0 gCarbohydrates
16.0 gProtein
17.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Risoni salad with chickpeas
Weigh the risoni, prepare the chickpeas and keep the cherry tomatoes separately, then start the main cooking process for the risoni salad with the chickpeas.
Drain the small noodles well and add cucumber later so that the salad remains loose instead of watery.
Cool risoni salad covered with chickpeas. Important for the texture: Drain the small noodles well and add cucumber later to keep the salad loose instead of watery. Eat leftovers the following day if possible.
Feta or olives complement the salad, white beans replace chickpeas.
Keep cooking