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