Help-yourself grain fridge salad

Help-yourself grain fridge salad

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(8 ratings)

Prep: 25 mins No cook


Serves 4 as a main, 6 as a side

This healthy vegetarian salad will keep for a few days in the fridge - perfect for busy families in need of quick suppers or packed lunches

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (4)

  • kcal580
  • fat36g
  • saturates10g
  • carbs35g
  • sugars11g
  • fibre7g
  • protein24g
  • salt2.6g
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  • finely grated zest and juice 2 lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 3 tbsp extra virgin olive oil
  • 1 tbsp clear honey
  • 2 tbsp tahini



    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • 250g pouch of cooked grains (I used a mixture of bulgur, quinoa & lentils)
  • 400g chickpea, drained
  • 1 pomegranate, seeds removed



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • 200g cherry tomatoes (a mix of red and yellow looks attractive), halved
  • large bunch mint or parsley (or a mixture), leaves picked and roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 50g toasted flaked almonds
  • bunch spring onions, finely sliced on an angle
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 200g pack feta, crumbled



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…


  1. In a large bowl or sealable container, whisk the lemon zest and juice, oil, honey, tahini and some seasoning. Squeeze the grain pouch to separate the grains, then tip into the bowl along with the chickpeas, pomegranate seeds, tomatoes, herbs, almonds, spring onions and half the feta.

  2. Toss everything together in the bowl to coat in the dressing, then crumble over the remaining feta. Serve in bowls straight away, or cover the container and put in the fridge. Eat within 3 days.

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Comments, questions and tips

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Minoo's picture
16th Apr, 2016
This is a very convenient salad, but a surprisingly expensive one! Would just do one lemon if I made it again and consider skipping the honey as we found it a little sweet. Worked well as dinner served with asparagus and as a packed lunch.
22nd Aug, 2015
This is a great recipe. I like the fact that you can keep it in the fridge for days, as it's great for lunches. I've made it lots of times. Sometimes, we have it with grilled fish, but often on it's own. 5 stars!
sllyst's picture
22nd Jun, 2015
Made this today and it's a combination of ingredients I'd never tried before but I was really pleasantly surprised. I left a tbsp of oil and the Flaked almonds out to cut the fat and calories a bit but it was still yummy. The Feta could also easily be reduced but would just go to waste in my house. This would go well with meat and fish as well and is really versatile. This is one of those little gems I'll be making again and again.
18th May, 2015
Was initially quite uncertain about how the different dressing ingredients would work together but ended up being pleasantly surprised. The flavours and textures are great together! The husband and I ate it for lunch over three days and it was equally as delicious on day three as it was on day one.
1st Jul, 2015
What is a grain pouch? Sounds like something traders in the desert had with them. Really interested in an answer.
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