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Beetroot & lentil tabbouleh

A dish serving beetroot & lentil tabbouleh

Beetroot & lentil tabbouleh

Name: Beetroot & lentil tabbouleh
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 small pack flat-leaf parsley plus extra leaves to serve (optional); 1 small pack mint; 1 small pack chives; 200g radishes; 2 beetroot peeled and quartered; 1 red apple cored, quartered and sliced; 1 tsp ground cumin; 4 tbsp olive oil; 250g pack cooked quinoa; 400g can chickpeas drained and rinsed; 400g can green lentils drained; 2 lemons juiced

Miriam Nice

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Serves 4

Easy

Prep: 15 mins

No cook

A star rating of 3.6 out of 5.12 ratingsRate

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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

Gluten-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 small pack flat-leaf parsley

plus extra leaves to serve (optional)
1 small pack mint
1 small pack chives
200g radishes
2 beetroot

peeled and quartered
1 red apple

cored, quartered and sliced
1 tsp ground cumin
4 tbsp olive oil
250g pack cooked quinoa
400g can chickpeas

drained and rinsed
400g can green lentils

drained
2 lemons

juiced

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Nutrition: Per serving

kcal346

low
fat15g
saturates2g
carbs35g
sugars7g
fibre11g
protein13g
salt0.3g

Method

step 1

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.

Recipe from Good Food magazine, October 2017

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A star rating of 3.6 out of 5.12 ratings

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