Risoni and roasted chickpea tabbouleh Recipe

Risoni and Roasted Chickpea Tabbouleh is a delightful fusion of a Mediterranean classic and pasta, featuring nutty roasted chickpeas, tender risoni (orzo), and fresh herbs. This dish is perfect as a refreshing salad or a light meal, bursting with zesty flavors and nutritious ingredients.

Risoni and Roasted Chickpea Tabbouleh Recipe

Ingredients:

• For the Roasted Chickpeas:
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
• For the Risoni Tabbouleh:
  • 1 cup risoni (orzo) pasta
  • 1 large cucumber, diced
  • 1 large tomato, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup fresh mint leaves, finely chopped
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper to taste

Instructions:

1. Roast the Chickpeas:
   • Preheat the oven to 200°C (400°F).
   • Toss the chickpeas with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
   • Spread the chickpeas on a baking sheet in a single layer and roast for 20-30 minutes, shaking the pan halfway through, until crispy and golden. Set aside to cool.
2. Cook the Risoni:
   • Bring a large pot of salted water to a boil and cook the risoni according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
3. Prepare the Tabbouleh:
   • In a large bowl, combine the diced cucumber, tomato, red onion, parsley, and mint.
   • Add the cooked and cooled risoni to the vegetable mixture.
4. Make the Dressing:
   • In a small bowl, whisk together the lemon juice, extra-virgin olive oil, salt, and pepper.
   • Pour the dressing over the risoni and vegetable mixture and toss until everything is well combined.
5. Assemble the Salad:
   • Fold the roasted chickpeas into the tabbouleh just before serving to keep them crispy.
   • Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
6. Serve:
   • Serve the risoni and roasted chickpea tabbouleh as a side dish or a light meal. It pairs well with grilled meats or as a stand-alone dish for a refreshing lunch.

Tips:

• For extra flavor, add crumbled feta or grilled halloumi cheese.
• You can also add some toasted pine nuts or almonds for a bit more crunch.
• This salad keeps well in the fridge for up to 2 days, but add the roasted chickpeas just before serving to maintain their crunch.

Enjoy your Risoni and Roasted Chickpea Tabbouleh with its fresh, zesty, and wholesome flavors!