Spring tabbouleh

4 of 5-a-day budget calcium chickpeas fibre folate healthy iron spring tabbouleh vegan

N/A

Source

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

Method

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.