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A dish serving beetroot & lentil tabbouleh

Beetroot & lentil tabbouleh

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A star rating of 4 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4

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
Nutrition: Per serving
HighlightNutrientUnit
low inkcal346
fat15g
saturates2g
carbs35g
sugars7g
fibre11g
protein13g
salt0.3g
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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

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.

Goes well with

Recipe from Good Food magazine, October 2017

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Overall rating

A star rating of 4 out of 5.9 ratings
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