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Spring tabbouleh

Spring tabbouleh salad on a white plate

Spring tabbouleh

Name: Spring tabbouleh
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 6 tbsp olive oil; 1 tbsp garam masala; 2 x 400g cans chickpeas drained and rinsed; 250g ready-to-eat mixed grain pouch; 250g frozen peas; 2 lemons zested and juiced; large pack parsley leaves roughly chopped; large pack mint leaves roughly chopped; 250g radishes roughly chopped; 1 cucumber chopped; pomegranate seeds to serve

Sophie Godwin – Cookery writer

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Serves 4

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.4 out of 5.22 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

6 tbsp olive oil
1 tbsp garam masala
2 x 400g cans chickpeas

drained and rinsed
250g ready-to-eat mixed grain pouch
250g frozen peas
2 lemons

zested and juiced
large pack parsley

leaves roughly chopped
large pack mint

leaves roughly chopped
250g radishes

roughly chopped
1 cucumber

chopped
pomegranate seeds

to serve

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Nutrition: per serving

kcal521
fat25g
saturates3g
carbs48g
sugars7g
fibre16g
protein19g
salt0.09g

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.

Recipe from Good Food magazine, May 2017

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A star rating of 4.4 out of 5.22 ratings

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