Quinoa tabouli and roast chicken layered salad

Recipes / Meat

This quinoa tabouli and roast chicken layered salad is a delicious summer recipe from Dani Venn.

Recipe «Quinoa tabouli and roast chicken layered salad» presented in category Recipes / Meat, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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 , 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.

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 , 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 

Instructions

  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.
  2. To make tabouli, place quinoa, tomatoes, mint, parsley, cucumber, tomato and red onion in a large mixing bowl.
  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.
  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.