By HighSatiety diet: Meals that keep you fuller for longer.
Lentil & Pomegranate Tabbouleh Salad (Vegan)
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Prep:5minCook:30min
This Lebanese inspired recipe adds a twist to traditional tabbouleh with the inclusion of lentils which makes this salad high in fibre on top of its very low energy density. The salad also tastes equally as good by substituting quinoa in place of lentils. This tabbouleh can be eaten as either a main meal or as a side dish.
Updated at: Thu, 17 Aug 2023 11:30:31 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
8
Low
Nutrition per serving
Calories176.4 kcal (9%)
Total Fat4.4 g (6%)
Carbs26.9 g (10%)
Sugars4.9 g (5%)
Protein10.3 g (21%)
Sodium268.7 mg (13%)
Fiber12.1 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Boil the green lentils in slightly salted water, as per the cooking instructions. 100g of this raw ingredient should produce around 250 g of cooked lentils. Finely chop the onions, tomatoes, parsley and mint then transfer them to a large bowl with the oil, spices and juice of a lemon. Drain and rinse the lentils then add them to the bowl with the pomegranate seeds and mix well. Serve.
Notes
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