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Help-yourself grain fridge salad

This healthy vegetarian salad will keep for a few days in the fridge - perfect for busy families in need of quick suppers or packed lunches

  • Prep: 25 mins
    No cook
  • Serves 4 as a main, 6 as a side
  • Easy
  • Serves 4 as a main, 6 as a side
  • Easy
  • Calories 580
  • Carbohydrates 35
  • Saturated Fat 10
  • Sugar 11
  • Protein 24
  • Fat 36
  • Fibre 7
  • Salt 2.6

Nutrition per serving

  • Calories 580
  • Carbohydrates 35
  • Saturated Fat 10
  • Sugar 11
  • Protein 24
  • Fat 36
  • Fibre 7
  • Salt 2.6

Ingredients

  • finely grated zest and juice 2 lemons
  • 3 tbsp extra virgin olive oil
  • 1 tbsp clear honey
  • 2 tbsp tahini
  • 250g pouch of cooked grains (I used a mixture of bulghar, quinoa & lentils)
  • 400g chickpeas, drained
  • 1 pomegranate, seeds removed
  • 200g cherry tomatoes (a mix of red and yellow looks attractive), halved
  • large bunch mint or parsley (or a mixture), leaves picked and roughly chopped
  • 50g toasted flaked almonds
  • bunch spring onions, finely sliced on an angle
  • 200g pack feta, crumbled

Method

  1. In a large bowl or sealable container, whisk the lemon zest and juice, oil, honey, tahini and some seasoning. Squeeze the grain pouch to separate the grains, then tip into the bowl along with the chickpeas, pomegranate seeds, tomatoes, herbs, almonds, spring onions and half the feta.

  2. Toss everything together in the bowl to coat in the dressing, then crumble over the remaining feta. Serve in bowls straight away, or cover the container and put in the fridge. Eat within 3 days.

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