Beetroot & lentil tabbouleh

A bowl of food on a plate Vegan Salad Recipes

Preparation and cooking time

  • Prep:15 mins
  • No cook
  • Easy
  • Serves 4

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

Nutrient Unit
kcal 346
fat 15g
saturates 2g
carbs 35g
sugars 7g
fibre 11g
protein 13g
salt 0.3g
Lime, sesame & coconut courgette carpaccio


  • 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
Bean, tomato & watercress salad


  • STEP 1

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.

Green rice with beetroot & apple salsa
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