Beetroot and Lentil Tabbouleh
BEETROOT AND LENTIL TABBOULEH
15 mins to Prepare
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
1 small pack flat-leaf parsley, plus extra leaves to serve (optional)
1 small pack mint
1 small pack chives
1 red apple, cored, quartered and sliced, peeled and quartered
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
AND THIS IS WHAT YOU DO.....
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.