Chickpea, Fetta & Pea Risoni Salad
Author: Nikki
Recipe type: Side Dishes
Ingredients
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
Salad
- 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
Instructions
Vegan Fetta
- Crumble tofu into a marinating dish – not too fine
- Mix lemon juice, vinegar, miso, garlic & salt in a jug and pour over tofu
- Place lid on marinating dish & toss tofu around to ensure all is coated
- Refrigerate until ready for use (at least half an hour)
Salad
- Cook pasta in a large saucepan as per packet instructions
- Add peas for the last minute of cooking
- Drain & rinse under cold water
- Transfer to a large mixing bowl & add chickpeas, fetta, mint, olive oil & lemon juice
- Season with salt & pepper & toss to combine
- Can be stored in the fridge for a few days
Notes
Remaining Vegan Fetta can be frozen.
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