Description
Warm Chickpea and Lentil Salad with Carrots is a nourishing and vibrant dish that transforms the concept of a salad. Featuring protein-rich chickpeas and lentils, this warm salad is uplifted by crunchy carrots and dressed in a zesty lemon vinaigrette. Perfect for any occasion, it’s both filling and refreshing, making it a go-to for quick lunches or elegant dinners.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cooked lentils (approximately ½ cup dried lentils)
- 2 medium carrots, shredded or diced
- ½ red onion, finely chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- ¼ cup fresh parsley or cilantro, chopped
- Salt and pepper to taste
Instructions
- Cook lentils according to package instructions until tender.
- In a skillet, heat olive oil over medium heat. Sauté red onion until translucent.
- In a large bowl, mix cooked lentils, chickpeas, sautéed onions, shredded carrots, herbs, lemon juice, salt, and pepper.
- Optional: Warm the mixture in the skillet over low heat for 2 minutes.
- Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg