Chickpea, preserved lemon and risoni salad

  • 35 mins cooking
  • Makes 1 Item
  • Print


Chickpea, preserved lemon and risoni salad
  • 250 gram frozen peas
  • 1/3 cup (95g) greek-style yogurt
  • 1 tablespoon white wine vinegar
  • 1 1/4 cup (275g) risoni
  • 1 tablespoon olive oil
  • 2 clove garlic, crushed
  • 1 (100g) trimmed celery stalk, chopped finely
  • 400 gram can chickpeas, rinsed, drained
  • 2 piece (70g) preserved lemon, trimmed, chopped finely
  • 1/3 cup (55g) seeded black olives
  • 115 gram goat cheese, crumbled


Chickpea, preserved lemon and risoni salad
  • 1
    Boil, steam or microwave peas until tender.
  • 2
    Meanwhile, make yogurt dressing. Whisk yogurt and vinegar in small bowl until combined.
  • 3
    Cook risoni in medium saucepan of boiling water, uncovered, until tender, drain.
  • 4
    Meanwhile, heat the oil in large frying pan, cook garlic and celery, stirring, until celery softens slightly. Stir in chickpeas, lemon, olives, risoni and peas. Sprinkle cheese over salad, drizzle with dressing.


French-trimmed lamb cutlets marry beautifully with this salad, simply grill the lamb until cooked as desired, squeeze with lemon juice and serve alongside the salad.

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