Serve this tasty beetroot, chickpea and lentil tabbouleh as a side dish or vegan main. It's healthy, gluten-free, low-calorie and three of your five-a-day
Nutrition and extra info
- Healthy
- Gluten-free
- Vegetarian
- Vegan
Nutrition: Per serving
- kcal346
- fat15g
- saturates2g
- carbs35g
- sugars7g
- fibre11g
- protein13g
- salt0.3g
Ingredients
- 1 small pack flat-leaf parsley, plus extra leaves to serve (optional)
- 1 small pack mint
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 small pack chives
- 200g radishes
Radish
rad-ishThe root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 2 beetroot, peeled and quartered
Beetroot
beat-rootA favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 1 red apple, cored, quartered and sliced
- 1 tsp ground cumin
Cumin
q-minAn aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 4 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g pack cooked quinoa
Quinoa
keen-wahTiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- 400g can chickpeas, drained and rinsed
- 400g can green lentils, drained
- 2 lemons, juiced
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Method
Put the herbs, radishes and beetroot in a food processor and blitz until chopped into small pieces. Stir in the rest of the ingredients, adding the lemon juice a bit at a time to taste – you may not need all of it. Season, then place on a large platter topped with a few parsley leaves, if you like, and serve straight away.
Comments, questions and tips