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
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
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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.