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Chickpea Lentil Salad

Chickpea Lentil Salad
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A vibrant and nutritious Chickpea Lentil Salad packed with plant-based protein, fresh vegetables, and a zesty lemon-cumin dressing. This quick and versatile salad is perfect for healthy meals, meal prep, and customizable to suit vegan, gluten-free, and low-carb diets.

Ingredients

Scale

Legumes

  • 1 can (15 oz) chickpeas, well rinsed and drained
  • 1 cup cooked brown or green lentils, cooled

Fresh Vegetables

  • 1 cup cucumber, diced
  • 1 cup tomatoes, diced
  • 1/4 cup red onion, finely diced

Herbs

  • 1/4 cup fresh parsley or cilantro, finely chopped

Dressing

  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Extras

  • 1/4 cup crumbled feta cheese
  • 1/4 cup toasted nuts (pine nuts, pumpkin seeds, or walnuts)

Instructions

  1. Cook the Lentils: Rinse lentils under cold water, then simmer them in boiling water until tender but not mushy, about 20 minutes. Drain and cool to room temperature.
  2. Prepare Fresh Vegetables: Dice cucumbers, tomatoes, and red onion into bite-size pieces. Finely chop fresh parsley or cilantro for maximum flavor.
  3. Combine Chickpeas and Lentils: In a large mixing bowl, add the rinsed canned chickpeas and cooled lentils. Stir gently to combine without breaking lentils.
  4. Make the Dressing: Whisk together freshly squeezed lemon juice, extra virgin olive oil, ground cumin, salt, and pepper in a small bowl. Adjust seasoning to taste.
  5. Toss Everything Together: Pour the dressing over the chickpeas, lentils, and fresh vegetables. Toss gently but thoroughly to coat evenly with the dressing.
  6. Final Touches: Fold in the chopped herbs and optionally sprinkle with crumbled feta cheese or toasted nuts before serving.

Notes

  • Rinse chickpeas thoroughly to remove excess sodium and improve digestibility.
  • Cook lentils al dente for a better texture contrast in the salad.
  • Use freshly squeezed lemon juice for the best bright flavor.
  • Season gradually, tasting as you go to avoid over-seasoning.
  • Chill the salad for at least 30 minutes before serving to allow flavors to meld.
  • Store in an airtight container in the refrigerator for up to 4 days.
  • Not recommended to freeze due to texture changes in fresh vegetables.
  • Serve cold or at room temperature; warm lentils can be used if a cozy element is desired.

Nutrition

Keywords: chickpea salad, lentil salad, vegan salad, gluten-free salad, healthy lunch, plant-based protein, Mediterranean salad

Find it online: https://gourmetglazing.com/chickpea-lentil-salad/