Best Chickpea Lentil Salad Recipes

CHICKPEA-LENTIL SALAD

Chickpea-Lentil Salad image

This salad is a rare healthy favorite for my picky husband. It's best in the summer months when fresh local tomatoes are available. We eat it as a light dinner, or as a side dish for summer BBQs. Enjoy!

Provided by EGgirl

Categories Salad

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

25 ounces canned chickpeas, drained and rinsed
1 (15 ounce) can black lentils, drained and rinsed
1 cucumber, chopped
2 each vine-ripened tomatoes, chopped
¼ large red onion, finely chopped
⅛ cup olive oil
⅛ cup red wine vinegar
½ teaspoon garlic powder
½ teaspoon ground cumin
1 pinch salt to taste
1 avocado, diced
½ cup crumbled feta cheese

Steps:

Combine chickpeas and lentils in a large bowl. Mix in cucumber, tomatoes, and red onion.
Stir olive oil, red wine vinegar, garlic powder, cumin, and salt together in a small bowl. Pour over the chickpeas and lentils; mix to combine. Carefully fold in avocado and feta cheese.

Nutrition Facts : Calories 508.4 calories, Carbohydrate 65 g, Cholesterol 16.7 mg, Fat 20.4 g, Fiber 19.8 g, Protein 20.1 g, SaturatedFat 5.1 g, Sodium 903.1 mg, Sugar 6 g

TURMERIC ROASTED CHICKPEA AND LENTIL SALAD

Turmeric Roasted Chickpea and Lentil Salad image

Provided by Guy Fieri

Categories side-dish

Time 55m

Yield 3 cups

Number Of Ingredients 14

Ingredients

One 15.5-ounce can chickpeas, rinsed and drained
1 teaspoon canola oil
1/2 teaspoon kosher salt
1/2 teaspoon turmeric
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
2 cups low-sodium chicken stock
1/2 pound dried brown lentils
1 small yellow onion, halved
1 clove garlic, smashed
1 small bay leaf
1 lemon, halved
1/4 cup chopped roasted red bell peppers
2 tablespoons chopped flat leaf parsley

Steps:

Preheat an oven to 375 degrees F.
Combine the chickpeas with the oil, salt, turmeric, pepper and cumin in a bowl and toss to coat well. Transfer to a cast-iron skillet and spread evenly across the pan. Bake the chickpeas until golden brown, about 45 minutes.
Meanwhile, bring the chicken stock to boil saucepan over high heat. Add the lentils, onion, garlic, bay leaf and half lemon. Cook until the lentils are tender, about 18 to 20 minutes; drain. Be sure to discard the lemon, onion, garlic and bay leaf.
Combine the chickpeas, lentils, roasted red bell pepper, and parsley in a medium bowl. Juice the remaining lemon half into the bowl and toss to combine.

Nutrition Facts : Calories 238 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 64 milligrams, Carbohydrate 38 grams, Fiber 9 grams, Protein 16 grams, Sugar 2 grams

LENTIL & CHICKPEA SALAD SANDWICHES

Lentil & Chickpea Salad Sandwiches image

I live in a section of Canada's best grain farming lane. Lentils are also a prevalent crop. One of our friends always puts in a section of lentils. I get a fresh batch every harvest season. This is one of my favorite ways to use them. This makes a good deal of sandwich filling but will keep well in the fridge for up to a week (as long as you don't take a bite and dip the spoon back into the salad mix, lol).

Provided by Annacia * @Annacia

Categories Sandwiches

Number Of Ingredients 14

Ingredients

1 cup(s) canned chickpeas, drained and rinsed
1 cup(s) cooked red lentils
1 - celery rib, finely chopped
1 - carrot, grated
1/4 - red or green bell pepper, finely chopped
2-3 - green onions, finely chopped
1 medium pickle, finely chopped (i prefer dills)
1/2 tablespoon(s) lemon juice
3 tablespoon(s) mayonnaise
2 tablespoon(s) nutritional yeast (optional)
1/4 teaspoon(s) salt (black is nice if you have it)
- ground black pepper, to taste
- good quality whole wheat or multi grain bread slices
- leaves lettuce (butter, romaine, spinach, or iceberg)

Steps:

Lightly mash chickpeas with a fork. Add the lentils, finely chopped vegetables, dill, lemon juice, mayo, nutritional yeast, salt or black salt, and pepper. Mix thoroughly with a fork.
Blend 1⁄3-½ of the mixture with a food processor or immersion blender, and mix back in, to even out the texture. Chill salad for 3+ hours before serving.
Make sandwich by scooping 1⁄3-1/2cup of salad onto one slice of bread and lay 1 or 2 leaves of lettuce on the other slice of bread. Close the sandwich, slice diagonally and enjoy!