Name: Mediterranean Spring Power Salad
Prep time: 15 min
Cook time: 15 min
Yield: Makes 4-6
Cuisine: Mediterranean
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)

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!

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Makes 4-6

Prep Time 15 minutes

Cook Time 15 minutes

Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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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.