⁠Food Fridays: Spring Tabbouleh ⁠

Spring is almost here! With the warmer weather comes fresh produce and we could not be more excited! Mixing and matching fresh produce with budget-friendly canned items is a great way to save money while still enjoying all that the new season has to offer. ⁠

This Spring Tabbouleh salad is crisp and refreshing – it’s perfect to go alongside any protein of your choice for a complete meal. ⁠

Using frozen peas and canned chickpeas, this recipe is budget-friendly and leftovers can last all week long. Fresh herbs such as mint and parsley bring out the spring freshness we’re all craving! ⁠

Try this recipe out today! ⁠


  • 6 tbsp olive oil
  • 1 tbsp garam masala
  • 2 x 400g cans chickpeas, drained and rinsed
  • 250g ready-to-eat mixed grain pouch
  • 250g frozen peas
  • 2 lemons, zested and juiced
  • large pack parsley, leaves roughly chopped
  • large pack mint, leaves roughly chopped
  • 250g radishes, roughly chopped
  • 1 cucumber, chopped
  • 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.

Recipe by BBC Good Food.