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Risoni salad with artichoke and feta

Risoni salad with artichoke and feta
3.8 93 ratings
Prep. 15 min
Total 25 min
4 portions
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Ingredients

  • water
    1100 g
  • dried risoni pasta rinsed and drained
    400 g
  • extra virgin olive oil
    2 tbsp
  • sea salt to taste
    ½ tsp
  • fresh flat-leaf parsley leaves only, plus extra leaves for garnishing
    4 sprigs
  • feta cheese
    130 g
  • marinated artichoke hearts drained
    340 g
  • pine nuts toasted
    60 g
  • sun-dried tomatoes cut into thin slices
    100 g
  • canned chickpeas rinsed and drained (weight is pre-draining)
    400 g
  • lemon juice
    1 tbsp
  • ground black pepper to taste
    1 pinch

Difficulty

easy

Nutrition per 4 portions

Sodium 4216.4 mg
Protein 113.7 g
Calories 13089.9 kJ / 3116.6 kcal
Fat 124.3 g
Fibre 61.4 g
Saturated Fat 28.6 g
Carbohydrates 350.2 g

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Also featured in

Vegetarian Cooking 11 Recipes
Australia and New Zealand

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