Chickpea and Risoni Salad

Ingredients for 4 servings:

• 100 g risoni (rice-shaped pasta)
• 1 can chickpeas, approx. 240 g
• 500 g bell pepper(s), colored
• 200 g feta cheese
• 2 lemons, juice
• 4 tbsp olive oil
• 1 garlic clove(s)
• 1 bunch of parsley
• oregano
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Cook the risoni in boiling salted water according to the package instructions until al dente. Rinse the chickpeas in cold water in a sieve and drain. Chop the bell peppers. Remove the cores, wash, and finely dice. Crumble the feta cheese. Peel and finely chop the garlic. Rinse the parsley, shake dry, and roughly chop. Squeeze the lemons, remove the seeds, and strain the juice through a sieve, if desired. Mix with oil, garlic, parsley, and a little finely chopped oregano. Season to taste with salt, pepper, and a pinch of sugar. Mix in the risoni, chickpeas, bell peppers, and feta cheese. Let stand for about 15 minutes and serve. A salad that goes perfectly with meat at a barbecue!