Name: Mediterranean Spring Power Salad
Ingredients: ½ cup quinoa; 400 g 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; 50 g traditional feta (optional)

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
	Avg. Quantity per serve	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 ?

Select All

Original recipe yields 1 serving

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

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)

Add To Shopping List

Watch How To Video

Add To Shopping List

Add To Meal Planner

MY LISTS

CREATE NEW

Save to List

Cancel

500115:500115