Spring Tabbouleh Salad

Chickpeas are a great source of protein and by coating them with spices and roasting them, it adds extra flavour and crunch! 

This salad is a great way to make sure you are having a high protein lunch while also getting a large serving of fresh vegetables into your diet too. 

Serves 4


2 tins of chickpeas, drained and rinsed 

250g ready-to-eat mixed grain pouch 

6 tbsp oil 

1 tbsp garam masala 

250g frozen peas 

250g radishes, sliced 

1 cucumber, diced 

100g cherry tomatoes, halved

Zest and juice of 2 lemons 

A bunch of roughly chopped parsley 

A bunch of roughly chopped mint

Pomegranate seeds to serve 


1. Heat oven to 200C

2. Mix together 4 tbsp of oil with garam masala, salt and pepper. Pour the mixture over the chickpeas in a tray, making sure they are all lightly coated. Cook for 15 minutes until they are starting to crisp. 

3. Add the mixed grains, peas and lemon zest to the tray, and cook for a further 10 minutes. 

3. Transfer to a large serving bowl, and stir through the herbs, radishes, tomatoes, cucumber, 2 tbsp of oil and lemon juice. 

4. Add extra seasoning to taste and sprinkle over the pomegranate seeds 

Store in a container in the fridge for tasty ready-to-go lunches during the week.  

vegan, nut free, soy free

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