Best Lentil Garbanzo And Tomato Salad Recipes

Lentil, Garbanzo Bean and Tomato Salad image

Yield Serves 4

Number Of Ingredients 10

2 1/2 cups water
1 cup lentils
2 large carrots, peeled, diced
1 bay leaf
1 15- to 16-ounce can garbanzo beans (chick-peas), rinsed, drained
1/2 basket cherry tomatoes, halved
1 cup chopped fresh parsley
5 green onions, chopped
4 1/2 tablespoons olive oil
2 tablespoons plus 1 teaspoon fresh lemon juice

Steps:

Combine 2 1/2 cups water, lentils, diced carrots and bay leaf in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes. Drain; transfer to large bowl. Cool.
Mix all remaining ingredients into lentils. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Lentil, Garbanzo and Tomato Salad image

Provided by Cucina Casalingo

Categories Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 cups water
1 cup lentils
2 large carrots, peeled and diced
1 bay leaf
1 (15 -16 ounce) can garbanzo beans, rinsed and drained
1 cup cherry tomatoes
1/2 cup fresh parsley, chopped
5 green onions, chopped
4 1/2 tablespoons olive oil
2 1/2 tablespoons fresh lemon juice
salt & freshly ground black pepper

Steps:

Combine the water, lentils, carrots and bay leaf in a saucepan and bring to a boil. Reduce heat, cover and simmer for 25 minutes or until the lentils are tender. Drain, transfer to a large bowl and cool.
When the lentils are cool, stir in the remaining ingredients. Season with salt and pepper.

Nutrition Facts : Calories 350.4, Fat 16.9, SaturatedFat 2.3, Sodium 357.6, Carbohydrate 41.4, Fiber 10.8, Sugar 4.3, Protein 11