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; 250g ready-to-eat mixed grain pouch; 250g frozen peas; 2 lemons; large pack parsley; large pack mint; 250g radishes; 1 cucumber; pomegranate seeds

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

Prep

20 min

Cook

25 min

Total

45 min

Servings

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.

Spring tabbouleh

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

Prep

20 min

Cook

25 min

Total

45 min

Servings

Spring tabbouleh

Method

Categories

Spring tabbouleh

Method

Categories