A simple, budget, spring salad that can add a healthy dose of vegetables to your midweek meal. This easy vegan dish also makes great leftover lunches
Nutrition and extra info
- Healthy
- Vegetarian
- Vegan
Nutrition: per serving
- kcal613
- fat22g
- saturates3g
- carbs74g
- sugars10g
- fibre16g
- protein20g
- salt0g
Ingredients
- 6 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp garam masala
Garam masala
gar-am mah-sarl-ahMeaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 2 x 400g cans chickpeas, drained and rinsed
- 250g ready-to-eat mixed grain pouch
- 250g frozen peas
- 2 lemons, zested and juiced
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- large pack parsley, leaves roughly chopped
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- large pack mint, leaves roughly chopped
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
- 250g radishes, roughly chopped
Radish
rad-ishThe root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 1 cucumber, chopped
- pomegranate seeds, to serve
Method
Heat oven to 200C/180C fan/ gas 6. Mix 4 tbsp oil with the garam masala and some seasoning. Toss with the chickpeas in a large roasting tin, then cook for 15 mins until starting to crisp. Tip in the mixed grains, peas and lemon zest. Mix well, then return to the oven for about 10 mins until warmed through.
Transfer to a large bowl or platter, then toss through the herbs, radishes, cucumber, remaining oil and lemon juice. Season to taste and scatter over the pomegranate seeds. Any leftovers will be good for lunch the next day.
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