Description
A comforting and nourishing salad featuring chickpeas and lentils, blended with shredded carrots and aromatic spices, perfect for any meal.
Ingredients
Scale
- 1 cup lentils (green or brown)
- 1 can chickpeas, drained and rinsed
- 2 medium carrots, shredded
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon vinegar (apple cider or white)
Instructions
- Rinse the lentils under cold water. In a pot, combine lentils with about 3 cups of water, bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until tender.
- If using dried chickpeas, soak overnight and boil until tender. For canned chickpeas, just drain and rinse.
- In a skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, sauté until fragrant and onion is translucent.
- In a large mixing bowl, combine cooked lentils, chickpeas, shredded carrots, and the sautéed garlic and onion. Drizzle with olive oil and vinegar, add spices, and gently toss with a wooden spoon.
- Taste and adjust seasonings as needed. Serve warm or let cool in the fridge for at least an hour to blend flavors.
Notes
Feel free to substitute black beans or quinoa for lentils and add greens like kale or spinach. For extra flavor, toast the spices before adding them.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: chickpea salad, lentil salad, vegan salad, warm salad, healthy salad, easy recipe