Makes a lot of tabbouleh, so prep ahead and have all your lunches sorted for a healthy week ahead!
Ingredients
- 3-4 steamed beetroot
- 200g radishes
- 1 tbsp red wine vinegar
- handful parsley
- handful chives
- handful mint
- 1 apple
- 1 lemon, juice of
- 1 tsp cumin
- 1/2 tsp sweet cinnamon
- 1/2 tsp sweet paprika
- 1 tsp salt
- 1 x 400g tin of chickpeas, drained
- 1 x 250g Merchant Gourmet Cooked Puy Lentils
- 1 x 250g Merchant Gourmet Cooked Quinoa
- 3-4 steamed beetroot
- 200g radishes
- 1 tbsp red wine vinegar
- handful parsley
- handful chives
- handful mint
- 1 apple
- 1 lemon, juice of
- 1 tsp cumin
- 1/2 tsp sweet cinnamon
- 1/2 tsp sweet paprika
- 1 tsp salt
- 1 x 400g tin of chickpeas, drained
- 1 x 250g Merchant Gourmet Cooked Puy Lentils
- 1 x 250g Merchant Gourmet Cooked Quinoa
For speed use a blender and blitz your beetroot, radish, herbs, apple, lemon juice, spices and salt. If you don’t have a blender you can grate or finely chop.
Add to a bowl with your chickpeas and cooked lentils and quinoa.
Your Tabbouleh is done!