Chickpea Lentil Salad Recipes

MEDITERRANEAN CHICKPEA AND LENTIL SALAD

Steps:

• Preheat the oven to 375ºF.
• Add the lentils and the water to a medium saucepan. Bring to a boil then reduce the heat, partially cover with a lid and let simmer gently for about 20 to 25 minutes, until tender but not mushy (if the water evaporates before they are done cooking, add a little more as needed). Drain off any excess water.
• Meanwhile, add the red onion, zucchini and eggplant to a large rimmed baking sheet. Drizzle with the olive oil and then sprinkle with the salt. Toss to combine then spread in an even layer.
• Bake for about 15 minutes, stirring once halfway through, until tender. Transfer to a large bowl.
• Add the chickpeas and drained tomatoes to the bowl. When the lentils are done cooking, add them to the same bowl.
• In a small bowl, whisk together the lemon juice, honey, vinegar, salt, oregano and pepper. Add in the olive oil and whisk vigorously until combined. Pour the dressing into the bowl with the lentils and toss to combine. Add in the feta and fresh parsley and toss again.
• Serve warm or at room temperature.

TURMERIC ROASTED CHICKPEA AND LENTIL SALAD

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.