BEETROOT & LENTIL TABBOULEH

Beetroot & lentil tabbouleh image

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

Provided by Miriam Nice

Categories Dinner, Lunch, Main course, Side dish, Vegetable

Time 15m

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 346 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium