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Risoni and Roasted Chickpea Tabbouleh
Ingredients
  • 200g (1 cup) dried risoni pasta
  • 2 x 200g punnet sweet solanato tomatoes, quartered
  • 2 lebanese cucumbers, coarsely chopped
  • 2 cups chopped fresh continental parsley leaves
  • 1 cup chopped fresh mint leaves
  • 6 green shallots (spring onions), thinly sliced
  • 60ml (¼ cup) extra virgin olive oil
  • 60ml (¼ cup) fresh lemon juice
  • 2 avocados, stone removed, coarsely chopped
  • 65g (½ cup) roasted chickpeas
Steps
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