This quinoa tabouli and roast chicken layered salad is a delicious summer recipe from Dani Venn.
- Serves6
- Prep time30 minutes
Ingredients
- 400g can chickpeas, drained
- 1/3 cup plain unsweetened yoghurt
- 2 tbsp unhulled tahini
- 1 tsp roughly diced garlic
- 200g Danish fetta
- 1 Coles free range roast chicken, meat shredded
- 1 tbsp lemon juice
- 1 tsp sea salt flakes
- 1/2 cup quinoa, cooked according to packet instructions
- 6 tomatoes (ripe and firm), finely diced
- 1 cup chopped mint
- 1/2 cup finely chopped parsley
- 1 small cucumber, finely diced
- 1/2 red onion, finely diced
- 2 tsp cumin seeds, crushed
- 1/4 cup olive oil
- Juice of 1 lemon
- 1/2 tsp sea salt flakes
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make hummus, place chickpeas, yoghurt, tahini, garlic, lemon juice in a small food processor, blend until smooth, taste and season with salt to your taste.
Step 2
To make tabouli, place quinoa, tomatoes, mint, parsley, cucumber, tomato and red onion in a large mixing bowl.
Step 3
In a small mixing bowl place cumin seeds, olive oil, lemon juice and salt, whisk until combined. Add to tabouli and toss well to combine.
Step 4
To make individual layered salad use a small jar or plastic containers, add a layer of tabouli, top with crumbled fetta, a layer of chicken, a few tablespoons of hummus and repeat until container is full. Keep refrigerated. Serve on its own or with some pita bread to make wraps.
