Mediterranean Spring Power Salad
This salad is packed full of quinoa and chickpeas, as well as other Mediterranean flavours. Paired to perfection with Eta’s Caramelised Onion Dressing. This is a must try this summer!
Makes 4-6
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients
½ cup quinoa
400g can Wattie's Chickpeas in Springwater
1 small red capsicum, deseeded and sliced
1 small yellow capsicum, deseeded and sliced
12 cherry tomatoes, halved
Handful fresh Italian parsley leaves, torn
½ cup black olives (optional)
¼-½ cup Eta Caramelised Onion Dressing
Rocket leaves
50g traditional feta (optional)
NUTRITION INFORMATION | ||
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| Avg. Quantity per Serving | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
Rinse quinoa through a sieve with cold water. Drain. Put in a small saucepan and add 1 cup of cold water and cover. Bring to the boil. Reduce heat and simmer for 15 minutes until quinoa is tender and water has evaporated. Transfer to a mixing bowl and cool. Step 2
Add drained Wattie's Chickpeas, red and yellow capsicums, cherry tomatoes, parsley and black olives (optional). Step 3
Toss through Eta Caramelised Onion Dressing. Place rocket leaves onto a serving platter. Spoon over the prepared salad. Scatter over crumbled feta if wished just before serving. Tips
What do I need?
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1
½ cup quinoa
2
400 g can Wattie's Chickpeas in Springwater
3
1 small red capsicum, deseeded and sliced
4
1 small yellow capsicum, deseeded and sliced
5
12 cherry tomatoes, halved
6
Handful fresh Italian parsley leaves, torn
7
½ cup black olives (optional)
8
¼-½ cup Eta Caramelised Onion Dressing
9
Rocket leaves
10
50 g traditional feta (optional)
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