Chickpea and Lentil Salad

This marinated chickpea and lentil salad recipe is full of plant based protein, making it the ultimate light summer dinner or dish dish. It's bright, zesty, and bursting with flavor.

Course Salad

Prep Time 15

Total Time 15

Servings servings

Calories 471kcal

Author Jenna Urben

Ingredients

For the dressing

⅓ cup olive oil
2 tablespoon white wine vinegar
2 tablespoon fresh lemon juice
1 ½ tablespoon dijon mustard
1 teaspoon salt
½ teaspoon black pepper

For the salad

1 (15-ounce) can chickpeas drained and rinsed
1 (14-ounce) can lentils drained and rinsed
2 heads romaine lettuce chopped
½ cup chopped cucumber persian or english
½ cup sliced cherry tomatoes
2 tablespoon chopped red onion
2 tablespoon sliced kalamata olives

Instructions

Whisk dressing ingredients together until well combined. Place chickpeas and lentils in a small mixing bowl and toss with half of the dressing, then set aside.
As the chickpeas and lentils marinate, prepare the remaining salad ingredients. Once prepped, assemble 4 salads by portioning chopped lettuce into each bowl.
Top with chickpeas, lentils, cucumber, tomatoes, red onion, and olives. Drizzle desired amount of leftover dressing on top. Toss to coat fully and enjoy!

Nutrition