Description
A refreshing and nutritious salad featuring lentils and chickpeas.
Ingredients
Scale
- 1 cup lentils
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup diced cucumber
- 1/2 cup halved cherry tomatoes
- 1/4 cup red onion, finely chopped
- 1/4 cup parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse the lentils under cold water.
- Cook lentils in a pot of boiling water for about 20 minutes until tender. Drain and cool.
- In a large bowl, combine cooked lentils, chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Adjust seasoning according to your taste.
- This salad can be stored in the fridge for up to 3 days.
- Add feta cheese for extra flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Lentil Salad with Chickpeas, Vegan Salad, Healthy Salad