To a base of cooked chickpeas and quinoa we add baby peas, crumbled feta, a handful of rocket and some mint leaves and toasted almonds. The dressing is a lively blend of olive oil and lemon juice with a bit of garlic, toasted cumin and coriander. We dish it up separately for you to toss it together at the last minute.
Quinoa, vegetable stock, peas, mint, almonds, chickpeas, rocket, lemon juice, olive oil, brown sugar, garlic, salt, feta, cumin and ground coriander (TREE NUTS, MILK)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER SERVE (approx 300g)
ENERGY831.5kj2097kj
PROTEIN7g17.5g
FAT TOTAL11.7g29.65g
- SATURATED2.7g6.7g
CARBS15.1g38.15g
- SUGARS2.9g7.3g
SODIUM422.1mg1064mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Not suitable for freezing. 

To assemble, empty dressing and almonds into the salad, toss gently through and serve.


Lovely on its own as a light vegetarian dinner or on the side of the crisp-skinned salmon, grilled lamb cutlets or roast chicken breasts.