This easy summer salad is made with chickpea and red lentil risoni, so it’s packed with plant-based protein and a ton of flavor. It requires minimal dishes and a few fresh ingredients—making it a great side dish for a weekend BBQ or a main course for a family dinner.
Prep Time: 15 minutes | Makes 8 Servings
- 1 box Trader Joe’s Chickpea and Red Lentil Risoni (or 1 ½ cup orzo or risoni)
- 2 cup bell pepper (diced)
- 2 cup cucumber (diced)
- 1 cup cherry tomatoes (halved)
- ¼ cup kalamata olives, (halved)
- ½ cup feta crumbles
- ¼ cup parsley (finely chopped)
- ⅓ cup red wine vinegar
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 Tbsp Dijon mustard
- 1 tsp minced garlic
- Salt and pepper to taste
Prepare risoni according to package directions.
While risoni cooks, chop bell peppers, cucumbers, tomatoes, and olives. Place in a large mixing bowl. In a small bowl, whisk together dressing ingredients until well combined.
Once the risoni is finished, add cooked risoni, feta, and dressing to the bowl with veggies bowl and fold all ingredients together then top with chopped parsley.
Nutrition Information Per Serving (1 cup): 206 calories, 10g protein, 6g fat, 26g carbs
Kate Lyman, MPH, CHES is a Memphis-based nutrition coach who believes in ditching restrictive diet rules and building flexible eating habits so that you can eat the foods you enjoy while still working towards your goals. She provides personalized online nutrition coaching and creates resources that can help anyone improve their diet. Find her cookbooks, nutrition guides, and other resources at katelymannutrition.com or on follow along at @klnutrition.