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
Prep:15 mins
Serves 4
1 small pack flat-leaf parsley, plus extra leaves to serve (optional)1 small pack mint1 small pack chives200g radishes2 beetroot, peeled and quartered1 red apple, cored, quartered and sliced1 tsp ground cumin4 tbsp olive oil250g pack cooked quinoa400g can chickpeas, drained and rinsed400g can green lentils, drained2 lemons, juiced
STEP 1Put 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.
