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Source: Pixabay: Lebemaja

Vegan Lemon Chickpea Lentil Salad

A mix of protein-packed chickpeas and lentils, combined with a vibrant array of vegetables, makes this Chickpea Lentil Salad as visually tempting as it is hearty and tasty.

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Ingredients

number of servings
4

Ingredients:

  • 1 Cup dried lentils Added to
  • 1 can chickpeas, drained and rinsed Added to
  • 1 red bell pepper, diced Added to
  • 1 yellow bell pepper, diced Added to
  • 1 medium red onion, diced Added to
  • 1 cucumber, diced Added to
  • 12 Cup fresh parsley, finely chopped Added to
  • 14 Cup fresh mint, finely chopped Added to

Lemon Vinaigrette

  • 0.3 Cup lemon juice Added to
  • 14 Cup olive oil Added to
  • 1 clove garlic, minced Added to
  • salt and pepper to taste Added to
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Directions

45 min.
1. Step

Start by cooking the lentils according to package instructions. I usually add a few bay leaves to the boiling water, it brings out the natural earthy flavour of lentils. Once cooked, rinse under cold water and set aside.

2. Step

While the lentils are cooking, you can use this time to start on the vegetables. Dice the peppers, onion, and cucumber. Make sure to deseed the cucumber before dicing, as it will prevent the salad from becoming watery.

3. Step

In a large salad bowl, combine the cooked lentils, rinsed chickpeas, diced vegetables and chopped herbs. Combining them while lentils are slightly warm, will help the vegetables maintain their crunchiness and the herbs to infuse their flavor into the mix.

4. Step

Now, it's time to prepare the lemon vinaigrette. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt and pepper. I recommend using freshly squeezed lemon juice for an extra zing!

5. Step

Finally, pour the lemon vinaigrette over the salad and toss until everything is well coated. Season with additional salt and pepper if needed.

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