SPRING TABBOULEH

Spring tabbouleh image

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

Provided by Sophie Godwin - Cookery writer

Time 45m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 613 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 10 grams sugar, Fiber 16 grams fiber, Protein 20 grams protein