Chickpea, fetta & pea risoni salad

Chickpea, Fetta & Pea Risoni Salad

Chickpea, Fetta & Pea Risoni Salad
Recipe type: Side Dishes
Vegan Fetta
  • 250g firm tofu
  • Juice of 1 lemon
  • 3 tablespoons herbed vinegar (can be replaced with apple cider vinegar)
  • 1 tablespoon miso paste (be sure your miso does not contain bonito which is a fish)
  • ½ teaspoon salt
  • 2 teaspoons crushed garlic
  • 1 x 420g can of chickpeas, drained (keep the aquafaba for another recipe!)
  • 1 ½ cups dried risoni pasta
  • 1 cup frozen peas
  • 150g vegan fetta, crumbled (recipe below)
  • 2-3 tablespoons dried mint or to-taste (use fresh if you have it)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt & pepper to season
Vegan Fetta
  1. Crumble tofu into a marinating dish – not too fine
  2. Mix lemon juice, vinegar, miso, garlic & salt in a jug and pour over tofu
  3. Place lid on marinating dish & toss tofu around to ensure all is coated
  4. Refrigerate until ready for use (at least half an hour)
  1. Cook pasta in a large saucepan as per packet instructions
  2. Add peas for the last minute of cooking
  3. Drain & rinse under cold water
  4. Transfer to a large mixing bowl & add chickpeas, fetta, mint, olive oil & lemon juice
  5. Season with salt & pepper & toss to combine
  6. Can be stored in the fridge for a few days
Remaining Vegan Fetta can be frozen.


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