Mediterranean Spring Power Salad

Name: Mediterranean Spring Power Salad
Prep time: 15 minutesPT
Cook time: 15 minutesPT
Yield: 4-6
Ingredients: 1/2 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; 1/2 cup black olives (optional); 1/4-1/2 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!

Preparation Time:: 15 minutes
Cooking Time:: 15 minutes
Serves:: 4-6

Ingredients

1/2 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

1/2 cup black olives (optional)

1/4-1/2 cup Eta Caramelised Onion Dressing

Rocket leaves

50g traditional feta (optional)

Method

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.

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