Beetroot & lentil tabbouleh
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Beetroot & lentil tabbouleh

By Miriam Nice

Serve this tasty beetroot, chickpea and lentil tabbouleh as a side dish or vegan main. It's healthy, gluten-free, low-calorie and three of your five-a-day

  • Prep:15 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 346
  • fat 15g
  • saturates 2g
  • carbs 35g
  • sugars 7g
  • fibre 11g
  • protein 13g
  • salt 14g

Ingredients

  • 1 small pack flat-leaf parsley, plus extra leaves to serve (optional)
  • 1 small pack mint
  • 1 small pack chives
  • 200g radishes
  • 2 beetroot, peeled and quartered
  • 1 red apple, cored, quartered and sliced
  • 1 tsp ground cumin
  • 4 tbsp olive oil
  • 250g pack cooked quinoa
  • 400g can chickpeas, drained and rinsed
  • 400g can green lentils, drained
  • 2 lemons, juiced

Method

  1. Put the herbs, radishes and beetroot in a food processor and blitz until chopped into small pieces. Stir in the rest of the ingredients, adding the lemon juice a bit at a time to taste – you may not need all of it. Season, then place on a large platter topped with a few parsley leaves, if you like, and serve straight away.

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