Risoni and Roasted Chickpea Tabbouleh

taste.com.au

dBenson

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

Directions at taste.com.au

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