Beetroot & lentil tabbouleh
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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
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 346 |
| fat | 15g | |
| saturates | 2g | |
| carbs | 35g | |
| sugars | 7g | |
| fibre | 11g | |
| protein | 13g | |
| salt | 0.3g |
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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