A simple, budget, spring salad that can add a healthy dose of vegetables to your midweek meal. This easy vegan dish also makes great leftover lunches
Prep:20 mins
Serves 4
6 tbsp olive oil1 tbsp garam masala2 x 400g cans chickpeas, drained and rinsed250g ready-to-eat mixed grain pouch250g frozen peas2 lemons, zested and juicedlarge pack parsley, leaves roughly choppedlarge pack mint, leaves roughly chopped250g radishes, roughly chopped1 cucumber, choppedpomegranate seeds, to serve
STEP 1Heat 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.STEP 2Transfer 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.
