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!
What do I need ?
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.
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
50 g traditional feta (optional)
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How do I make it ?
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.
Add drained Wattie’s Chickpeas, red and yellow capsicums, cherry tomatoes, parsley and black olives (optional).
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.