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Spring tabbouleh salad on a white plate

Spring tabbouleh

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Rating: 4 out of 5.13 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal613
fat22g
saturates3g
carbs74g
sugars10g
fibre16g
protein20g
salt0g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, May 2017

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Overall rating

Rating: 4 out of 5.13 ratings
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