This quinoa tabouli and roast chicken layered salad is a delicious summer recipe from Dani Venn.
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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.
To make tabouli, place quinoa, tomatoes, mint, parsley, cucumber, tomato and red onion in a large mixing bowl.
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.
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.