Chickpea and radish tabbouleh

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Step 1

Heat the oven to 200C/180C fan/ gas

Step 2

Mix 4 tbsp oil with the garam masala and some sensoning.

Step 3

Toss with the chickpeas in a large roasting tin, then cook for 15 mins, or until starting to crisp.

Step 4

Tip in the mixed grains, peas and lemon zest.

Step 5

Mix well, then return to the oven for about 10 mins, or until warmed through.

Step 6

Transfer to a large bowl or platter, then toss through the herbs, radishes, cucumber, remaining oil and lemon juice.

Step 7

Season to taste, then scatter over the pomegranate seeds.