Spring tabbouleh

Healthy vegan recipe for 4 people, takes only 25 mins; recipe has olive oil, garam masala, chickpeas, ready-to-eat mixed grain pouch, frozen peas, lemon, parsley, mint, radish, cucumber and pomegranate seeds.

Spring tabbouleh

Spring tabbouleh

Recipe by Chef Soomro Course: Healthy vegan


Prep time

20 mins


  • Olive Oil: 6 tbsp olive oil
  • Mint: large pack mint, leaves roughly chopped
  • Parsley: large pack parsley, leaves roughly chopped
  • Lemon: 2 lemons, zested and juiced
  • Cucumber: 1 cucumber, chopped
  • Ready To Eat Mixed Grain Pouch: 250g ready-to-eat mixed grain pouch
  • Garam Masala: 1 tbsp garam masala
  • Radish: 250g radishes, roughly chopped
  • Frozen Peas: 250g frozen peas
  • Chickpeas: 2 x 400g cans chickpeas, drained and rinsed
  • Pomegranate Seeds: pomegranate seeds, to serve


  1. Heat 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.
  2. Transfer 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.