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 boiled with a bite, lukewarmly marinated with lemon dressing and after cooling mixed with chickpeas, tomatoes, cucumber and parsley. Drain the small noodles well and add cucumber only later, so that the salad remains loose instead of watery. Feta or olives add to the salad, white beans replace the chickpeas.
Total time
30 min
Calories
480 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Prepare risoni salad with chickpeas
Let the small noodles drain well and add cucumber only later, so that the salad remains loose instead of watery. Risoni are cooked tender but firm, lukewarmly marinated 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 tender but firm, lukewarmly marinated with lemon dressing and after cooling mixed with chickpeas, tomatoes, cucumber and parsley. Drain the small noodles well and add cucumber later so that the salad remains loose instead of watery.
Ingredients
4 servings
Method
-
1
Prepare ingredients
Cherry tomatoes: halve. Cucumber: dice. Parsley: chop.
-
2
Prepare
Risoni are cooked tender but firm, lukewarmly marinated with lemon dressing and after cooling mixed with chickpeas, tomatoes, cucumber and parsley.
-
3
Check for doneness
Drain the small noodles well and add cucumber later so that the salad remains loose instead of watery.
-
4
Serving
Mix the risoni and chickpeas with the dressing and let them cool completely. Add cucumber, tomatoes and parsley only after that, so that the salad remains 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 the chickpeas.
Nutrition per serving
480kcal
64.0 gCarbohydrates
16.0 gProtein
17.0 gFat
Values are estimates per serving 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 chickpeas and prepare cherry tomatoes separately. Start the main cooking process for risoni salad with chickpeas only afterwards.
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 only later, so that the salad remains loose instead of watery. Eat leftovers as much as possible the following day.
Feta or olives complement the salad, white beans replace the chickpeas.
Keep cooking