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Quinoa tabouli and roast chicken layered salad
Quinoa tabouli and roast chicken layered salad
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Try Dani Venn's refreshing summer dish: quinoa tabouli and roast chicken salad.
Ingredients:
  • 400g can chickpeas, drained
  • 82.50 ml plain unsweetened yoghurt
  • 48.00 gm unhulled tahini
  • 1 tsp roughly diced garlic
  • 200g Danish fetta
  • 1 free range roast chicken, meat shredded
  • 21.00 gm lemon juice
  • 2.40 gm sea salt flakes
  • 125.00 ml quinoa, cooked according to packet instructions
  • 6 tomatoes (ripe and firm), finely diced
  • 250.00 ml chopped mint
  • 125.00 ml finely chopped parsley
  • 1 small cucumber, finely diced
  • 1/2 red onion, finely diced
  • 2 tsp cumin seeds, crushed
  • 56.88 gm olive oil
  • Juice of 1 lemon
  • 1.20 gm sea salt flakes
Instructions:
  • In a small food processor, combine chickpeas, yogurt, tahini, garlic, and lemon juice. Blend until creamy, then season with salt to your liking.
  • Combine quinoa, tomatoes, mint, parsley, cucumber, tomato, and red onion in a large mixing bowl to create the flavorful tabouli salad.
  • Combine cumin seeds, olive oil, lemon juice, and salt in a small mixing bowl. Whisk until well combined, then add the mixture to the tabouli and toss to combine thoroughly.
  • Create a tempting individual layered salad by assembling it in a small jar or plastic container. Begin with a layer of tabouli, followed by crumbled fetta, a layer of chicken, and a few tablespoons of hummus. Repeat these layers until the container is filled. Refrigerate and enjoy on its own or wrapped in pita bread.

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