Serve this tasty beet, chickpea and lentil tabbouleh as a side dish or vegan main. It's healthy, gluten‑free, low‑calorie and provides three of your five daily fruit/veg portions.

Ingredients

4 serv.

parsley (flat leaf)↗1 small pack pack
plus extra leaves for serving (optional)
mint↗1 small pack pack
spring onion↗1 small pack pack
radish↗200g g
beetroot↗2
peeled and quartered
red apple1
core removed, quartered and sliced
ground cumin↗1 tsp tsp
olive oil↗4 tbsp tbsp
cooked quinoa250g pack g
chickpeas↗400g can can
drained and rinsed
green lentils↗400g can can
drained
lemons↗2
juiced

Step-by-step instructions

1
Place the herbs, radish and beet into a food processor and pulse until finely chopped. Add the remaining ingredients, gradually pour in lemon juice to taste – you may not need all of it. Season, then spread onto a large platter, garnish with a few parsley leaves if desired, and serve immediately.

Source: bbcgoodfood.com

Original recipe ↗

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